Group of cooks working with chef in kitchen
What To Serve With Loaded Breakfast Potato Skins
If you are serving these potatoes for breakfast or brunch, you can’t go wrong with simply serving these with ketchup and a cup of coffee. Of course if you are so inclined, they’d also be great with a Brunch Caesar or Prosecco Brunch Cocktail – no judgement here!
This twice baked breakfast potatoes recipe isn’t just for breakfast though, they’re also great as part of an evening meal. We enjoyed them with a fresh chopped salad and a veggie side like Pak Choi, or roasted carrots would work well too
2 baking potatoes
4 pork sausages
5.3 ounces mushrooms finely chopped (150g)
3.5 ounces cream cheese (100g)
3.5 ounces strong grated cheddar (100g)
4 spring onions (scallions) finely sliced
3 tbsp wholegrain mustard
salt and pepper
How To Make This Breakfast Potatoes Recipe
Pre-heat the oven to 220º. Rub the potatoes in a little oil, sprinkle with salt and put in the oven for 1 – 1 1/2 hours until crispy on the outside. Leave to one side to cool. Keep the oven at 220º.
In a frying pan, cook the sausages through. Leave to one side. In the same pan, fry the mushrooms for about 10 minutes until golden brown.
Cut the potatoes length ways, and scoop out the insides into a large bowl. You want to leave a thin layer of potato on the skins so they keep their shape.
To the scooped out potato, add the eggs and cream cheese, beat together well with a fork until you get a creamy consistency.
Cut the sausages into small chunks and add to the bowl along with the mushrooms, cheddar, green onions and mustard. Give it another good mix and add a few good pinches of salt and pepper to season.
Spoon the mixture back into the potato skins – fill them right up! Then wrap two pieces of bacon around each potato half. Put back in the oven for around 30mins until the bacon is crispy.
Tips To Make The Breakfast Potatoes Ahead Of Time
Let’s be honest, baked potatoes aren’t exactly hard to make, but they aren’t quick either, so I’ve got a couple of tips to help you out:
You can build the potatoes the day before, cook the potatoes, make the filling, stuff the and wrap them in bacon. Then cover them with foil and leave them in the fridge overnight. In the morning you just need to pop them in the oven for about 30minutes until the bacon is crispy.
You can cook them fully the night before, cover in the fridge and reheat them the next day. To reheat them, you only need to heat them through, so put the oven on 320ºf / 160ºc for about 20 minutes.
If you are in a real hurry, you can cook the potatoes in a microwave. It’s not my preferred method as the skin won’t be crispy – if you do this, try and crisp them in the oven afterwards.
Easy Twice Baked Potatoes
Don’t be fooled by the long cooking time in this recipe, they are dead simple to put together, I promise! This is a classic Slow The Cook Down recipe – it delivers maximum flavor with very little effort. I think that should be my new tag line!
Stuffed Potato With Breakfast Filling
These potato skins are so loaded with yummy ingredients, they’re such a treat and a sure fire way to impress your guests. They’re really creamy and indulgent. This breakfast potato recipe is enjoyed at least once a month in our house, it’s a perfect lazy Sunday brunch!