‘Hearty and filling’ baked breakfast potatoes are ‘great’ for busy mornings – recipe

Bread may be the most traditional ingredient to pair with breakfast eggs, but potatoes are an equally filling and versatile option.

While cooking raw spuds in the morning are one way to enjoy them as part of a meal, using up leftovers is much more efficient.

Whole jacket potatoes that have been cooked days before can be repurposed as flavoursome boats stuffed with healthy foods.

And one food blogger has the perfect recipe for a “straightforward” meal. Sharing the method on her blog, The Skinny Fork, chef Amanda Plott said: “This potato is baked twice over and loaded with the breakfast favourites of bacon, egg, and cheese!

“They’re great for mornings when you want a nice hearty and filling breakfast, but don’t have a lot of time on your hands since these can be made ahead of time and stored in the fridge until you’re ready for the second and final bake.”

Start by preheating the oven to 200C then line a large baking tray with foil or baking parchment.

Set aside and move onto the cold, cooked potatoes which should be sliced in half to form four portions.

Scoop out the middle of each one to leave a one and half-inch-thick skin, and transfer the soft potato core into a large mixing bowl.

Place the shells on the baking tray and make a start on the mixture. Make this by combining the reserved potato with two tablespoons of milk, salt and pepper to taste.

Divide the creamy mixture evenly amongst the four potato skins and top with around two tablespoons of shredded cheese, one slice of raw bacon and one cracked egg.

Transfer the stuffed shells onto the baking sheet to cook for 15 minutes, or until the eggs are suitably cooked.

Once done, remove from the oven and sprinkle with some more cheese and top with fresh chopped chives before serving.

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