Loaded baked potatoes are a luxe breakfast in a good-for-you package

If you had asked me when I was a child what my favorite food was, I could answer in a split second: potatoes. I loved them any which way — fried, baked, mashed, roasted — and I still do.

One of my most cherished potato memories goes back to when I was about 10 years old, sleeping over at my grandparents’ house. When my grandmother asked me what I wanted for breakfast the following morning, as an almost-mischievous dare I answered, “French fries!” When I woke up, I was greeted with a huge plate of crispy, hot fries. And while it may not have been the healthiest meal, it made me feel spoiled in the best possible way.

Because potatoes bring me so much joy, it irks me that this crowd-pleasing staple doesn’t get the nutritional recognition it deserves. Potatoes are actually nutrient-dense — packed with fiber, vitamin C, potassium, B vitamins and more.

Potatoes for breakfast aren’t unusual — hello, home fries! — but this recipe brings the special-treatment feeling those childhood fries gave me, in the form of a balanced meal. Who wouldn’t feel like royalty waking up to a twice-baked potato, with bits of crispy bacon and finely chopped broccoli, topped with melted cheddar and crowned with a fried egg?

It’s a meal that sounds and tastes decadent, but is also healthfully proportioned. Instead of regular bacon, it uses the lean Canadian version; swaps in milk for the cream; and relies on a modest amount of butter and cheese for richness. It also contains ample protein — from eggs, pork, milk and cheese — and even has a vegetable built in. The potatoes can be prepared in advance, so all you need to do come breakfast time is warm them in the oven and cook the egg.

Make them for someone — perhaps yourself — who deserves to feel both spoiled and nourished in the morning, or whenever the mood strikes.

• Ellie Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at www.elliekrieger.com.

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Loaded Breakfast Potatoes

Two (9-ounce) large russet potatoes

2 tablespoons olive oil, divided

2 ounces Canadian bacon, finely diced

1 cup finely chopped fresh broccoli

3 tablespoons milk (any fat level or type), plus more as needed

2 teaspoons unsalted butter

¼ teaspoon fine salt, plus more as needed

¼ cup (1 ounce) coarsely grated sharp cheddar cheese

4 large eggs

Freshly ground black pepper

Position racks in the middle and the top third of the oven, and preheat to 425°F. Pierce the potatoes in several places with a fork, then place on a small sheet pan and bake on the middle rack until tender, about 60 minutes. Remove from the oven and set aside until cool enough to handle, about 30 minutes.

Meanwhile, in a medium (10-inch) skillet over medium heat, heat 2 teaspoons of the oil until shimmering. Add the bacon and cook, stirring occasionally, until starting to brown, about 2 minutes. Add the broccoli and cook, stirring occasionally, until it slightly softens but is still bright green and the Canadian bacon is browned and crisp, 2 to 3 minutes. Remove the potatoes from the oven and reduce the oven temperature to 375°F.

Slice the potatoes in half lengthwise and use a spoon to scoop most of the potato flesh out of the skins, then transfer 1½ cups of the warm potato to a medium bowl. Add the milk, butter and salt, and mash with a fork until fairly smooth, adding more milk, as needed. (Reserve any remaining scooped-out potato for another use, such as mashed potatoes.) Add the bacon mixture and stir to combine.

Brush the outside of the potato skins with 1 teaspoon of the oil, then fill them with the potato mixture. Sprinkle each with 1 tablespoon of the cheese. (If not baking the potatoes right away, transfer to a lidded container and refrigerate until needed.)

Line a large sheet pan with foil and set the stuffed potatoes on it. Bake on the lower rack for 15 to 20 minutes, or until the potatoes are hot and the cheese melts and is browned in spots.

When the potatoes have about 5 minutes left to bake, in a large (12-inch) nonstick skillet over medium-low to medium heat, heat the remaining 1 tablespoon of oil until shimmering. Add the eggs and fry to your desired doneness.

To serve, place one loaded potato half on each plate, top with a fried egg, and season to taste with salt and pepper.

4 servings

Storage note: Refrigerate the twice-baked potatoes for up to 4 days. Reheat in a 350°F oven until warmed through. Make ahead: The potatoes can be prepared up to 4 days in advance.

Substitutions: For Canadian bacon, use regular or turkey bacon, or diced pancetta. For russet potatoes, use sweet potatoes. Dairy-free? Use nondairy milk, butter and cheese. For olive oil, use neutral oil, such as avocado or canola.

Nutritional information per serving (1 loaded potato half and 1 egg) | 312 Calories: 29g Carbohydrates, 190mg Cholesterol, 16g Fat, 3g Fiber, 15g Protein, 5g Saturated Fat, 385mg Sodium, 3g Sugar

— Ellie Krieger