Twice Baked Breakfast Potatoes Recipe
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. 5 Smart Points per serving.
Servings 4 servings
Ingredients
- 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
Instructions
- 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.