Fluffy Twice Baked Potatoes (Printable Version)
Fluffy twice-baked potatoes loaded with creamy mash, crispy bacon, cheddar, and a cooked egg.
# Ingredients Required:
→ Potatoes
01 -
3 large russet potatoes
→ Seasoning for roasting
02 -
1 tablespoon avocado oil
03 -
0.5 teaspoon salt
04 -
0.25 teaspoon black pepper
→ Mashed potatoes
05 -
3 tablespoons unsalted butter
06 -
120 milliliters whole milk, heated
07 -
0.5 teaspoon salt
08 -
0.25 teaspoon black pepper
→ Toppings
09 -
6 slices beef bacon
10 -
75 grams shredded cheddar cheese
11 -
6 large eggs
12 -
Salt and black pepper, to taste
# Guide to Cooking:
01 -
Preheat the oven to 200°C. Scrub the russet potatoes and pierce each with a fork all over. Rub the potatoes with avocado oil, salt, and black pepper. Place them directly on the oven rack and roast for 50 to 60 minutes until tender. Allow to cool slightly.
02 -
Slice each potato lengthwise and scoop out the flesh, leaving firm shells. In a bowl, mash the scooped potato with butter, hot whole milk, salt, and black pepper until smooth.
03 -
Return most of the mashed potato mixture into the shells, pressing down in the center to form a well. Place two halved slices of beef bacon in the well, sprinkle with shredded cheddar cheese, and carefully crack an egg on top. Season with salt and black pepper.
04 -
Bake the stuffed potatoes at 190°C for 15 to 20 minutes until egg whites are set but yolks remain slightly runny.
05 -
Let the potatoes rest for a few minutes before serving to enjoy the full flavor and perfect texture.
# Extra Suggestions:
01 -
Enhance flavor by adding minced garlic to the mashed potatoes. Experiment with Gruyere or Monterey Jack cheese for alternative tastes. Garnish with chives or green onions.