Breakfast is the most important meal of the day and starting off our day with a good breakfast really sets the tone for the rest of the day.

We have more energy and tend to not mindlessly snack as much when we have fueled up in the morning.
This is according to a learner cook, Limakatso Mosaletsa, who is studying via online to become a professional chef.

She says eggs are probably the best foods to eat for breakfast.

Mosaletsa, 21, of Ha Mokhothu in Teyateyaneng, Berea says: “If you have a little more time on your hands, you need to try making ‘twice baked breakfast potatoes’.

“It is one of my favourite breakfast ideas with eggs. They are decadent and delicious and easy to prepare as well as enjoy on a lazy weekend,” she notes.

“I used to be one of those people who always skip breakfast. I always had an excuse, be it time, not being hungry, or feeling too lazy to cook. But since I started learning how to cook online, I have become a huge breakfast fan and now believe that it is an important way to start the day. These twice baked breakfast potatoes are something I love to make on the weekends. They are so delicious, comforting and easy to make.
Baking process:
• Preheat oven to 200˚C.
• Place potatoes directly on oven rack in the centre of the oven and bake for 40 to 45 minutes or until potatoes are tender through the centre.
• Remove from oven and cool potatoes for about 15 minutes.
• Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
• Turn each potato half over and carefully slice the bottoms with a knife (making sure not to slice through the hollowed centres) so that each potato is level. This will help keep everything intact when the eggs are added to the hollowed potatoes.
• Add butter and cream to the potato filling and mash together until smooth. Season with salt and pepper and stir together.
• Spread one tablespoon of potato mixture into the bottom of each hollowed potato skin and sprinkle with one tablespoon cheese (you will have some remaining mashed potato left to nibble on).
• Add one rasher bacon to each half and top with a raw egg.
• Place potatoes onto a baking sheet and return to the oven.
• Lower oven temperature to 190˚C and bake potatoes until egg whites just set and yolks are still runny, 18 to 24 minutes.
• Top each potato with a sprinkle of the remaining cheese and return too the oven for one minute. Top with sliced chives and serve.