Twice Baked Breakfast Potato Recipe

How to make it

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• Bake the potato. I cooked mine last night while I cooked some chicken. Wash the potato and pierce it with a fork about five times. Place it on the oven rack and bake.
• 350F for an hour or
• 375F for 45 minutes or
• 400F for 30 to 40 minutes
• Allow the potato to cool overnight.
• Preheat the oven to 425F. Slice the potato in half lengthwise and scoop out the interior, leaving about 1/4” of shell and potato flesh See Photo. Don't worry if you poke a little hole in it. You can patch it with some potato mixture later on.
• In a small bowl, add the potato, butter and milk. Microwave for about 25 seconds on high. Stir well to combine, mashing some of the larger pieces of potato. Add the garlic and cheese and microwave on high for another 25 seconds See Photo. Stir to combine, again mashing out the larger chunks of potato. Add salt and pepper to taste.
• Place the potato shells on a baking sheet and fill them with the potato mixture, leaving a well in the center. Crack the eggs and put them into the potatoes See Photo. You may get a little spillage of white, but that's OK. You can use a piece of parchment paper for easier clean-up, if you would like. Sprinkle on a little more salt and pepper.
• Bake for 10 to 15 minutes. You want the whites of the egg to be white and just a bit jiggly. Sprinkle on the chives and bacon and cook for another 3 to 5 minutes. The whites should be set and the yolk a bit runny. Serve immediately.