These Twice Baked Breakfast Potatoes are a fun and tasty take on breakfast. Recipe adapted from the wonderful cookbook, Eating in the Middle by Andie Mitchell.
This twice baked breakfast potatoes recipe is all that and a bag of chips. I can’t wait to share it with you. But first…
Ever since Weight Watchers went to the new Freestyle program (which I’m loving), I’ve been thinking a lot about my friend Andie Mitchell’s cookbook Eating in the Middle. The new Weight Watchers Freestyle program seems to be a lot about practical balance, which is exactly what Andie has been preaching for years. It’s not about elimination and deprivation, it’s about “wholesome eating, most of the time”. I really like that concept and think this cookbook is going to guide me well throughout my journey. In fact, I’ve been cooking from this book since receiving it a year ago, but I never have shared it on Dine & Dish with you. Now’s the time!
For those of you who are looking to lead a more practical balanced life in the new year and beyond, I can’t recommend Andie’s cookbook enough. It’s packed full of recipes (with beautiful photography as well) that are great for a little indulgence and/or buckling down and being healthy. If you buy one cookbook as you aim to reach your health and wellness goals, I personally think it should be this one!
Also, if you love cookbooks that you want to just read from cover to cover, this is a must have book. You can purchase Andie’s cookbook, Eating in the Middle, here. You’ll love this gift to yourself, I promise. Do yourself a favor too…if you haven’t read Andie’s memoir It Was Me All Along, drop whatever you’re doing and read it, stat. It’s currently less than $5 on Amazon right now. (I wrote about my love for this book on this book review post).
Now, can we talk about these breakfast potatoes? Yes!!!
I love breakfast potatoes. I mean, who doesn’t, really? But I’d never had breakfast potatoes like this until reaching for Andie’s book. When I saw this recipe I knew it was one we would love and that I had to make it ASAP. I’ve made Andie’s recipe for twice baked breakfast potatoes a few times, but decided to make it even more “Weight Watchers Freestyle” friendly with my most recent go round.
Andie’s recipe is perfect. It’s really not one that needs changed at all, however I wanted to lower the Smart Points value of my breakfast and knew there were a few ways I could do that. Instead of sour cream, I used plain greek yogurt. I eliminated the butter and used coconut oil spray. I also decided to forgo the cheese (I know, I know…). The result was a delicious breakfast that didn’t make a dent in my Smart Points quite as much as the original.
One thing I really love about these potatoes is it’s easy to make up a couple batches and store them in the fridge, ready to reheat if you want a quick, simple breakfast. Sidenote: Have I mentioned to you how much I LOVE these storage containers for meal prep? They are my absolute favorite because they can go in the oven, fridge, freezer, microwave and dishwasher. You’ll want to grab a set or two!
If you love breakfast potatoes like I do and want to switch things up a little, give these twice baked breakfast potatoes a try! And definitely run out TODAY to buy Eating in the Middle by Andie Mitchell.
Twice Baked Breakfast Potatoes Recipe
- 2 large russet potatoes washed and dried
- 2 slices bacon
- 4 large eggs
- 2 Tablespoons water
- 1 hand full of Kale stems removed and chopped
- 1/2 teaspoon plus a pinch of salt
- 1/4 teaspoon plus a pinch of freshly ground black pepper
- 1/2 cup plain fat free yogurt
- 2 Tablespoons finely chopped fresh chives for garnish
- Preheat oven to 400°F
- Prick each potato several times with a fork, place on a large rimmed baking sheet, and bake until tender, about 1 hour.
- Place bacon on a small rimmed baking sheet and add to the oven with 20 minutes remaining on the timer. Cook in the same oven with the potatoes until bacon is crisp. Remove from the pan and pat with a paper towel.
- In a small bowl, beat the eggs and water with a pinch each of salt and pepper.
- Spray a non stick skillet with coconut oil spray. Heat to medium and add the eggs and cook, stirring frequently with a rubber spatula. Add the kale and cook until kale is softened and eggs are no longer runny, about 2 more minutes. Transfer to a small bowl.
- When the potatoes are cool enough to handle, cut each potato in half lengthwise and scoop out the flesh into a small bowl, leaving a 1/4-inch border. Set the potato shells aside.
- Mash the potato flesh with a fork and stir in the sour cream, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Fold the scrambled eggs and kale mixture in the the mash.
- Spoon a quarter of the mixture into each of the potato shells. crumble the bacon and sprinkle it evenly over the potato halves. Top each potato half with chives and serve immediately.