Twice Loaded Baked Breakfast Potatoes
These Twice Loaded Baked Breakfast Potatoes are a hearty, satisfying way to start your day—or to impress at brunch! Each bite delivers a comforting mix of creamy, savoury, and protein-packed goodness. Customize them with cheese or your favourite herbs for a deliciously versatile meal.
- Prep time: 20 min
- Makes: 8 loaded halves
- Cook time: 60-75 min
Ingredients
- 4
- large potatoes
- 8
- Naturegg Omega Plus eggs
- drizzle of olive oil
- 1/2 cup
- warm milk
- 1/2 cup
- minced ham
- 2 tbsp
- butter
- 2 tbsp
- chopped chives, plus extra for garnish
- salt and pepper, to taste
Directions
Preheat the oven to 400°F. Scrub the potatoes, pierce them a few times with a fork, and rub lightly with olive oil. Place directly on the oven rack and bake for about 1 hour, or until fork-tender. Let cool slightly until safe to handle.
Cut each potato in half lengthwise. Scoop out most of the flesh into a bowl, leaving a sturdy border to support the skins.
Mash the scooped-out potato with butter, warm milk, salt, pepper, and chives until smooth. Stir in the minced ham.
Spoon the mash back into the potato shells, creating a small well in the center of each for the egg.
Carefully crack one egg into each well. Reduce the oven temperature to 375°F and place the filled potato halves on a baking tray. Bake for 15–18 minutes, or until the egg whites are set and the yolks are still soft (or to your preferred doneness).
Garnish with additional chives and a bit more ham before serving. Serve warm and enjoy!
Tips
Swap in your favourite fresh herbs for the chives.
Stir shredded cheese into the mashed potato mixture for extra richness.
Tips: Whipping
If you over beat egg whites and they're too stiff, gently stir in 1 or 2 unbeaten whites to every 5 or 6 whites or add a few teaspoons of sugar and beat again briefly until they are smooth.