Twice Baked Potatoes With Poached Eggs 2 Recipe

Ever had one of those days where you just want to treat yourself to something extra special, but without the fuss? Today, we’re diving into a deliciously comforting recipe that combines all your favorites – think baked potatoes loaded with creamy goodness, crispy bacon, and the pièce de résistance: a perfectly poached egg perched on top. Grab your favorite spoon, because these loaded baked potato halves are about to become your new go-to indulgence!

I take great joy in turning basic elements into a satisfying dish. My Double-Baked Potatoes and Poached Eggs neighbors a 1960s Betty Crocker recipe for Twice-Baked Potatoes, in which she directs her eaters to mix creamy sour cream, sharp cheddar, and crumbled bacon into the fluffy insides of their potatoes and then return them to the oven.

This dish appears in my latest book, Welfare Foods, and it has sat in its rightful place as breakfast in bed for some time now.

Ingredients

• Baking Potatoes: Rich in carbohydrates, these provide a hearty base and energy source.
• Sour Cream: Adds creaminess and a slight tang, while contributing fats.
• Cheddar Cheese: Offers protein and calcium, with a savory and rich flavor.
• Cooked Bacon: Provides protein and a smoky, savory element.
• Green Onions: Add freshness and a mild onion flavor, with nutrients and fiber.
• Eggs: Excellent source of protein and essential vitamins for richness and nutrition.

Ingredient Quantities

• 4 large baking potatoes
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons unsalted butter
• 1/2 cup shredded cheddar cheese, divided
• 4 strips cooked bacon, crumbled
• 2 green onions, sliced
• Salt and black pepper to taste
• 4 fresh large eggs
• 1 tablespoon white vinegar (for poaching eggs)
• Chopped chives, for garnish

How to Make this

1. Heat your oven to 400°F (200°C). Clean and dry the potatoes, then puncture each a number of times with a fork. Coat them in olive oil, add a generous amount of salt, and set them on a baking sheet. Put them in the oven for around 1 hour until they are soft all the way through.

2. After cooking, take the potatoes out of the oven and allow them to cool down a bit. Slice each potato in half lengthwise and scoop out the insides, leaving a thin, potato skin shell. Put the scooped out potato in a mixing bowl.

3. Combine the potato flesh with sour cream, milk, butter, and half the cheese. Season with salt and pepper. Mash until smooth.

4. Using a spoon, which you should do with great care, put the mixed, mashed potatoes back into the skins. When you’ve done this, put the skins back on the baking sheet.

5. Complete the stuffed potato halved with the rest of the cheddar cheese, and add bacon lardons and green onions, sliced thinly.

6. Lower the oven temperature to 350°F (175°C). Return the stuffed potatoes to the oven and continue baking for another 15-20 minutes. You want the cheese to be melted and bubbly, but not so hot that the taters lose their integrity.

7. As the potatoes are baking, fill a saucepan with water and bring it to a gentle simmer. Into the bubbling water, add the white vinegar.

8. Break each egg into a small cup or bowl. Carefully add each egg to the simmering water and poach for about 3-4 minutes. The whites should set, while the yolks remain runny.

9. Take the poached eggs out of the water with a slotted spoon so that excess water can drain off. Place each egg atop a baked potato half. If the egg seems like it might slide off, just poke a hole in the potato skin and stick the fork into the potato half. This will right the egg so that it stays put.

10. Garnish them with chopped chives and serve them up right away.

Equipment Needed

1. Oven
2. Baking sheet
3. Fork
4. Mixing bowl
5. Potato masher or fork (for mashing)
6. Spoon
7. Knife
8. Saucepan
9. Slotted spoon
10. Small cups or bowls (for holding eggs)
11. Cutting board

FAQ

• Q:Q: Is it possible to prepare the potatoes in advance? A: It is, indeed, possible to prep the potatoes a day ahead of time. Bake them, refrigerate them, and then reheat before you move forward with the recipe.
• Q:What substitutes exist for sour cream? A: Alternatives for sour cream include Greek yogurt and crème fraîche, both of which provide similar flavors and consistencies.
• Q:Can I make these meat-free? A: For sure! Just skip the bacon and toss in some extra-flavored (read: Sautéed) shrooms or bell peppers. I might even experiment with some other combinations, like spinach and feta, in the future.
• Q:How do I know when the eggs are poached perfectly?
  A: The egg whites should be cooked until set while the yolks remain runny. This usually takes about 3-4 minutes.
• Q:What are some ways to stop the egg whites from spreading when I am poaching them?
  A: It helps to add white vinegar to the water, and making a gentle whirlpool can keep the whites closer together.
• Q:Can this recipe be made without dairy?
  A: Sure, you can use milk that’s not from a cow, and butter that isn’t either.
  Plant-based alternatives are a fine way to take this recipe off the cow path.
  Sub cerveza for the plant-based cheese in this batch of queso, and pour it all over some nachos.
• Q:May I substitute various cheeses? A: Yes, you may substitute cheeses like mozzarella or gouda that have melty characteristics, using them to create a different flavor profile.

Twice Baked Potatoes With Poached Eggs 2 Recipe Substitutions and Variations

Canola oil: Substitute with peanut oil or safflower oil.
Greek yogurt or crème fraîche can be used in place of sour cream.
Monterey Jack or Colby cheese can be used in place of shredded cheddar.
Bacon that has been prepared: Use prepared turkey bacon or bits of bacon made from a meat alternative.
Green onions. Substitute with chives or shallots.

Pro Tips

1. Perfectly Fluffy Potatoes: After scooping out the potato flesh, run it through a potato ricer or use a food mill for an ultra-smooth texture. This will make your mash extra fluffy and creamy without lumps.