Tag Archives: Twice-Baked Breakfast Potatoes
Post by Alison Hein.
Grave oversight! There are no potato recipes on this blog. Crispy, salty, buttery potatoes are the foundation of the perfect breakfast. Only my waistline prevents me from potato-gorging on a daily basis. 😉
Maybe twice-baked potatoes were your favorite childhood Thanksgiving treat, or perhaps later you preferred “loaded skins,” smothered with sour cream, bacon and cheddar cheese and backed with an icy cold beer. Historically, people love to stuff (and eat) potatoes. In 1876, Estelle Woods Wilcox recommended topping “Potatoes in Jackets” with breadcrumbs and cheese. Filling choices are wide open and limited only by one’s imagination.
So, crack an egg into the pillowy center of your stuffed potatoes. Add smoky paprika and bake them nice and hot. Strew with fresh chopped chives for some green crunch and a bit of sharpness. Grab your fork and let the yolk of the egg mix with the buttery, salty, smoky potatoes for a twice-baked breakfast in bed that’s worthy of gorging.
1 Russet potato
2 tablespoons olive oil
Pinch of sea salt
1 tablespoon butter, melted
3 tablespoons milk or cream
Salt and pepper, to taste
½ teaspoon paprika
Fresh chopped chives
Preheat oven to 375°. Scrub potato thoroughly to remove all dirt from skin. Allow to dry fully. Using a sharp-tined fork, pierce several holes in the potato to allow to cook evenly. Coat potato with olive oil and sea salt. Wrap in aluminum foil, and bake until cooked through but firm, about one hour. Remove from oven and allow to cool. This step can be done the day before.
When ready to cook, preheat oven to 350°. Slice potato in half lengthwise. Scoop out insides of potato halves, leaving enough potato intact to support the skin. Place scooped potato in bowl. Add butter, milk, salt and pepper and mash or beat until smooth but still somewhat thick. Place a portion of the mashed potato back into the scooped–out skin. Make a raised border around the potato edges with the remainder of the mashed potato, leaving a hollow in the potato large enough for the egg. Sprinkle with paprika, retaining some to use later. Place stuffed potatoes into a baking dish. Crack eggs one at a time into a separate small dish, then slide gently into the mashed-potato hollow. Bake at 350° until egg white is fully cooked, about 20 minutes. Remove from oven. Sprinkle with remaining paprika, garnish with chives and serve immediately.
Makes 2 servings.