Twice Baked Breakfast Potatoes

Ingredients:

• 3 medium russet potatoes scrubbed

• 1 tablespoon unsalted butter softened

• 2 tablespoons almond milk

• 6 slices bacon cooked half way and crumbled

• 3 eggs beaten

• 1/2 cup cheddar cheese shredded

• chives thinly sliced

• salt

• black pepper

Utensils:

• fork

• knife

• cutting board

• mixing bowl

Instructions:

1. prepare ingredients

2. preheat the oven to 400°F

3. place a rack in the middle of the oven

4. poke the potatoes all over with a fork

5. place the potatoes directly on the middle oven rack and bake for 40-45 minutes until they are tender through the center

6. remove the potatoes from the oven and allow them to sit out and cool for 15 minutes

7. slice the 3 potatoes in half lengthwise so you end up with 6 halves

8. turn the potato halves over and carefully slice the bottoms off to create a flat surface so the potatoes don't tip over

9. hollow out each potato half and scoop the insides into a mixing bowl; be careful not to scoop through the bottom

10. discard half of the scooped potatoes and keep the remining half in the bowl

11. add 1 tbsp of butter to the bowl

12. add 2 tbsp of almond milk to the bowl and mash together until smooth

13. add 1/4 cup of cheddar cheese to the bowl

14. add salt and pepper to taste and stir together once more

15. place the potato skins onto a baking sheet

16. spread about 1 heaping tbsp of the potato mixture into the bottom of each hollowed potato skin

17. evenly distribute the beaten eggs between the 6 potato skins

18. sprinkle each potato skin with 1 slice of crumbed bacon and remaining cheddar cheese

19. place baking sheet with potatoes in the oven, lower the temperature to 375°F, and bake for 18-24 minutes until the eggs are set

When you are ready for serving, garnish with sliced chives.