Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Idaho Sunrise

  • Author: nocrumbsleft
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Diet: Gluten Free

Description

This is a fun twist on Twice Baked Potatoes–for breakfast!


Ingredients

  • 4 Russet Potatoes
  • Whole30 compliant bacon
  • Olive oil or bacon fat
  • Eggs
  • Water
  • Ghee (clarified butter)

Instructions

  1. Rub potatoes in olive oil or bacon fat and bake at 375°F. until done, about 45 minutes. When potatoes are done, slice and open them. Scoop out potato flesh. (This can be done ahead. When ready to use, crisp the shells at 350F for 20 minutes.)
  2. Cook bacon.
  3. Softly scramble eggs by cracking eggs and puréeing them in food processor (2 eggs to 1 part water). Cook them on the stove in ghee on low, continually moving the eggs.
  4. Return the potato skins to oven at 350F. Brush inside the potato skins with clarified butter or bacon fat. Place the eggs inside skins and top with compliant bacon and chives.

Keywords: whole30 breakfast, whole30 potatoes, twice baked potatoes

search previous next tag category expand menu location phone mail time cart zoom edit close