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Close up of a twice baked breakfast potato garnished with fresh herbs
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Twice Baked Breakfast Potatoes Recipe

This twice baked breakfast potatoes recipe is stuffed full of your favorite brunch foods; eggs, sausage, mushroom and cheese and then wrapped in bacon.
Course brunch
Cuisine british
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 4 people
Calories 539kcal
Author Slow The Cook Down

Ingredients

  • 2 baking potatoes
  • 4 pork sausages
  • 5.3 ounces mushrooms finely chopped (150g)
  • 2 eggs
  • 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

Instructions

  • Pre-heat the oven to 430f / 220ºc.  Rub the potatoes in a little oil, sprinkle with salt and put in the oven for 1 - 1 ½ 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 lengthways, 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 flesh, 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, onions, mustard and chilli.  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 at 430f / 220ºc for around 30mins until the bacon is crispy.

Notes

MAKE AHEAD: 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.
Use the best ingredients you can - local, fresh and organic if possible.
When scooping out the potato, be sure to leave some of the flesh in tact so that they keep their shape, and don't cut all the way through the skin.
Nutritional values are based on one of four servings.

Nutrition

Calories: 539kcal | Carbohydrates: 24g | Protein: 32g | Fat: 49g | Saturated Fat: 21g | Cholesterol: 217mg | Sodium: 953mg | Potassium: 981mg | Fiber: 2g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 12.6mg | Calcium: 255mg | Iron: 3.3mg