Twice Baked Breakfast Potatoes
Who doesn’t love a good twice baked potato? Anybody doing keto, I guess. Keto lovers, please turn the other way because this post is definitely not for you. Potato lovers of the world, welcome.
I absolutely love potatoes in all of their forms. I want to eat potatoes all day every day and I’ve been like this my entire life. I’m always trying to find ways to eat potatoes for breakfast. Since eating French fries at 9 am might be looked down upon by some and aren’t exactly meal prep friendly, I really needed another option to get my fix.
Enter: the Twice Baked Breakfast Potato! Has all the goodies of your regular twice baked potato plus an extra boost of protein! The protein/fat/carb trifecta will keep you full until lunch, no questions asked.
I don’t usually eat breakfast in the morning like a normal human, but I did one day last week when I tested this recipe out for the blog. Instead of reheating my potato at 4 pm for my gym snack, I ate it at 8:30 am like a somewhat normal person. The only reason I did this was because I had a marathon meeting. Seriously, that thing went from 8:50 am until 12:45 pm. Completely necessary. Every time we host a meeting like this with our largest customer we always bring some sort of sketchy food in. I’m talking grocery store muffins, cheese and chocolate croissants, donuts, the works. All things I’ll happily eat on vacation if I see something that’s worth it but not, as a rule, on a random Thursday morning at work. I decided to eat my potato for actual breakfast that day so that my stomach would not disturb the meeting. No matter what way you slice it, if you’re in a meeting in a completely silent room and your stomach growls extremely loudly, that’s just embarrassing. Even if everyone assures you it’s not. No surprises here, but my Twice Baked Breakfast Potato kept me nice and full until my (late) lunch that day.
Don’t let your stomach ruin your meetings or your day. Fill it with potatoes, bacon, and eggs instead.
Twice Baked Breakfast Potatoes
Ingredients
Method
- Preheat the oven to 400° F.
- Arrange the potatoes on a rimmed baking sheet. Use a fork to poke each potato all over 15-20 times. Drizzle each potato with a little avocado oil (a little bit goes a long way!) and rub with sea salt and fresh ground black pepper. Bake at 400° F for 45-50 minutes until tender when squeezed.
- While the potatoes bake, saute the bacon in a large cast iron skillet over medium heat, about 10-15 minutes, until crisped to your liking. Use a slotted spoon to remove the bacon from the skillet and place on a paper towel lined plate.
- Whisk the eggs in a large bowl. Add the parsley, dill weed, onion powder, garlic powder, and sea salt and black pepper to taste. Add the green onions and the melted (but cooled) ghee. Whisk to combine completely. Stir in the crisped bacon.
- When the potatoes are cool enough to handle, use a knife to slice the tops of each potato off about a quarter of the way down. Use a spoon to scoop the insides of each potato out, being careful to not come too close to the skins. Add the scooped potatoes to the large bowl with the egg, bacon, and spice mixture. Stir to combine completely. Fill the potato skins with the mashed potato mixture until each potato is overflowing. Return to the oven and bake at 400° F for another 15-20 minutes until firm, golden, and slightly crisped on top. Serve hot and enjoy!
