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overhead shot of breakfast potato skins on gray plate with sides
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5 from 1 vote

Twice Baked Breakfast Potatoes with Eggs, Feta & Artichokes

Wow your brunch guests with these twice baked breakfast potatoes! Filled with eggs, feta and artichokes it's a fun way to get creative with breakfast, and can be prepped ahead.
Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins
Course: Breakfast
Cuisine: Holiday
Servings: 10 -12
Calories: 271kcal

Ingredients

  • 3 lbs baking potatoes (washed and patted dry)
  • 1 tablespoon olive oil
  • salt and pepper generous

Potato filling

  • cup plain yogurt
  • 1 cup crumbled feta cheese
  • 1 cup marinated artichoke hearts (drained from oil and coarsely chopped (leave them chunky))
  • ½ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • 6 large eggs (lightly beaten)

Bruschetta (optional)

  • 1 cup cherry tomatoes (chopped)
  • 1 shallot (minced)
  • 1 clove garlic (minced)
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon parsely
  • salt and pepper

Guacamole (optional)

  • 2 avocados (ripe)
  • ¼ teaspoon salt
  • 2 teaspoons fresh lemon or lime juice
  • 1 clove garlic minced

Instructions

  • Heat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • Toss the potatoes in the olive oil to coat and season generously with salt and pepper. Arrange on the baking sheet and bake for 60-70 minutes, until cooked through and soft in the middle (use a fork to test; this step can be done the day before with cooked/cooled potatoes stored in the fridge).
  • Remove from the oven and allow to cool 10 or so minutes.
  • Carefully cut the potatoes in half, then allow to cool a few more minutes. Using a small spoon, gently scoop the insides of the potato and place in a large bowl. You don't have to remove all of the potato flesh, and leaving a small amount attached to the skins will make them less fragile.
  • In the bowl with the potato fillings, stir in the yogurt, feta cheese, artichokes, salt and Worcestershire sauce. Add the eggs and stir until well combined. *I recommend leaving it as a chunky mixture for the best flavour.
  • Arrange the potato skins back on the baking sheet and gently spoon the mixture back into the skins.
  • Return to the oven for another 10-15 minutes, until filling no longer jiggles.
  • Twice baked potatoes are good on their own or served with optional toppings.
  • Bruschetta (optional) Combine all ingredients in a small bowl and allow to sit for 30 minutes or so. This may be made a day ahead of time.
  • Guacamole (optional) Combine all ingredients in a medium bowl. This can be made 1-2 hours ahead, and stored (covered) in the refrigerator.

Notes

  • This recipe makes 20-24 potato halves, and I recommend at least 2 per person, therefore this recipe will serve 10-12 people.
 
  • Potatoes may be baked ahead of time, allowed to cool and stored in the refrigerator for a day or two.
 
  • The twice baked potatoes reheat well in the oven; 350 for 20 minutes or so.

Nutrition

Serving: 1potato | Calories: 271kcal | Carbohydrates: 28g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 126mg | Sodium: 356mg | Fiber: 2g | Sugar: 3g