The ultimate way to eat potatoes for breakfast these are my creamy breakfast twice baked potatoes with buttery Boursin cheese filling.
The Deets:
The ultimate way to enjoy potatoes for breakfast, these creamy breakfast twice-baked potatoes are a game-changer! Imagine a rich, buttery Boursin cheese filling nestled inside perfectly baked potato halves. You crack an egg right into the center, bake them again, and you’re left with such a delish breakfast. The egg stays jammy, while the potato skin crisps up, becoming golden and bubbly with bacon bits and melted Gruyère cheese. This dish isn’t just delicious—it’s an experience! It makes the perfect centerpiece for a brunch spread or a unique, satisfying single-serve breakfast idea. Every bite is a comforting combination of flavors and textures, with the creaminess of Boursin, the smokiness of bacon, and the richness of the cheese. It’s so indulgent yet so satisfying, and I can’t get enough of it. One of my favorite cheeses, Boursin, is the star of the show—its creamy texture and savory flavor add the perfect touch to this dish. If you try this recipe, let me know what you think! I’d love to hear how it turns out for you! If you enjoyed this recipe, check out more of my breakfast ideas here.
Boursin Breakfast Twice Baked Potatoes
Ingredients
- 1 Russet potato
- Olive oil
- Salt
- Pepper
- 1 tbsp Butter
- 1 tbsp Chopped chives + more for topping
- 1 tbsp Heaping of Boursin cheese
- 1 Egg
- 2 Strips of bacon
- 1/4 cup Gruyere cheese
Instructions
- Preheat oven to 425. Coat potato in oil and season with salt and pepper. Using a fork, pierce the potato. Bake in the oven for about an hour or until potato is softened enough to stick through with a fork.
- Meanwhile, add bacon to a skillet. Cook until desired crispiness. Transfer to a paper towel lined plate.
- When potatoes are soft and done, scoop out the middle of the potato, being careful to not break through the bottom of the skin. Reduce oven to 350.
- Add the potato middles to a bowl with chives, Boursin and 1 tbsp butter to a bowl and mix until creamy and combined. Add back into the potato leave a little divot on top for the egg. Crack an egg in the middle and season with salt and pepper. Break bacon into bits and add to potato. Top with gruyere cheese.
- Bake for about 16-20 minutes or until egg whites are cooked and the potato is browned and bubbly. Top with chopped chives and that’s it! Enjoy!
