Double Baked Breakfast Potatoes

You know I love potatoes in any form, especially when it comes to breakfast because there is so many ways to enjoy potatoes in the morning: hashbrowns, breakfast potatoes, tater tots, and even potato pancakes, but if you want to be a little more extra on your next brunch you need to make these double baked breakfast potatoes.

These take a bit longer to make than my other breakfast recipes but they are totally worth it, and you will not regret it!

These are filled with vegan liquid egg (I used Just Egg, but you can use your favourite), vegan cheddar cheese, and vegan turkey ham, but of course you can use any vegan ham or even vegan bacon!

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Doubled Baked Breakfast Potatoes

Yield: 4

Author: Ori Harrington

Prep time: 25 MinCook time: 1 H & 30 MTotal time: 1 H & 55 M

Ingredients

• 2 very large white or russet potatoes
• 2/3 cup vegan liquid egg (I used Just Egg)
• 2/3 cup vegan cheddar cheese (I used Gusta)
• 3 tbsp. vegan butter (I used Becel)
• 3 tbsp. nutritional yeast
• 2 tbsp. non-dairy milk (I used Silk)
• 1 tbsp. garlic powder
• 1 tbsp. Italian seasoning
• 1/2 tbsp. onion powder
• 1 tsp. black salt
• 1 tsp. chili flakes (optional)
• Pepper to taste
• Vegan Ham or Bacon slices -as many as you'd like (I used Yves Turkey Ham)
• Dried herbs -to top (optional)
• Olive oil

Instructions

1. Bake the potatoes for 45 to an hour at 420F or until the potatoes are tender on the inside.
2. Cut the potatoes in a half and allow them to cool enough for your to be able to work with them without any discomfort.
3. While they cool, mix the vegan liquid egg with the nutritional yeast, onion powder, and black salt, as well as pepper to taste, whisk until it all comes together and set aside.
4. Preheat the oven to 350F. Using a spoon, scoop the inside of the potatoes leaving a thing layer behind. Repeat this with all the potatoes sides.
5. Using a potato masher or riser, mash the inside of the potatoes you just scooped, add in the butter, garlic, Italian seasoning, and chili flakes if using, as well as salt and pepper to taste and continue mashing. Add in the non-dairy milk and stir the mashed potatoes. Set aside.
6. Spread 1-2 tbsp. of mashed potatoes inside the each potato skin, followed by the liquid vegan egg, pour in until its almost full. Cut the ham or bacon slices in a half and place on the sides, following the shape of the potato. Top with as much vegan cheddar cheese as desired.
7. Bake the potatoes again for 20-30 minutes or until the liquid vegan egg is firm (you can check this by inserting a toothpick, if it comes out clean, it is ready!).
8. While it bakes, transfer the remaining mashed potatoes to a piping bag. Once the potatoes are ready, decorate the top of them piping mashed potatoes in the shape you desire (see the pictures above to see the ones I did).
9. Broil the potatoes for 3-5 minutes or until the mashed potatoes on top are golden brown. Top with dried herbs if desired.
10. Allow the potatoes to rest for 10 minutes before serving.

Nutrition Facts

Calories

378.21

Fat (grams)

13.08 g

Sat. Fat (grams)

8.13 g

Carbs (grams)

46.18 g

Fiber (grams)

6.02 g

Net carbs

40.16 g

Sugar (grams)

2.33 g

Protein (grams)

13.39 g

Sodium (milligrams)

971.13 mg

Cholesterol (grams)

26.53 mg