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Twice Baked Breakfast Potatoes

Creamy, cheesy goodness wrapped in a crispy potato shell, ideal for breakfast or as a hearty side dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 4 large russet potatoes Washed and poked with holes
For the filling
  • 4 large eggs Large eggs for the filling
  • 1 cup shredded cheese Cheddar or your choice
  • 1/2 cup milk Used to create a smooth filling
  • 1/2 cup cooked Halal sausage Optional ingredient
  • to taste Salt Adjust according to preference
  • to taste Pepper Adjust according to preference
  • as needed Chives or green onions For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the russet potatoes thoroughly then poke several holes in each potato with a fork.
  3. Place them directly on the oven rack and bake for about 45-50 minutes, or until they are tender when pierced with a fork.
Filling and Stuffing
  1. Once baked, remove the potatoes from the oven and allow them to cool slightly.
  2. Cut each potato in half lengthwise and scoop out the insides using a spoon, leaving a thin layer of potato around the skin.
  3. In a large bowl, combine the scooped potato with eggs, shredded cheese, milk, salt, and pepper.
  4. If you’re choosing to add cooked Halal sausage, fold it into the mixture.
  5. Carefully spoon the mixture back into the potato skins, filling them generously.
Baking
  1. Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, or until the tops are golden and slightly crispy.
  2. Remove from the oven, and sprinkle with chopped chives or green onions before serving warm.

Notes

For Halal-friendly options, substitute the sausage with diced vegetables for added flavor. Keep an eye on potatoes during the second bake to ensure they don't dry out. Avoid over-mixing the filling to maintain texture.