Description
Warm, cheesy, and full of smoky bacon, these Twice Baked Loaded Breakfast Potatoes make a hearty morning dish that feels like a celebration on a plate.
Ingredients
Scale
- 4 large russet potatoes
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 strips of bacon, cooked and crumbled
- 2 green onions, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Wash the russet potatoes and poke a few holes in each with a fork. Rub each potato with olive oil and sprinkle with salt. Place on a baking sheet and bake for 45–60 minutes, until a fork slides easily into the center.
- Once the potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out the potato flesh into a bowl, leaving a small border (about 1/4 inch) of potato attached to the skin.
- Mash the scooped potato flesh with sour cream, eggs, and half of the shredded cheddar. Fold in crumbled bacon and chopped green onions. Taste and season with salt and pepper.
- Spoon the potato mixture back into the skins, piling it slightly. Sprinkle the remaining cheddar over the tops. Reduce the oven temperature to 350°F (175°C) and bake for another 15–20 minutes, until the filling is heated through and the cheese is melted and bubbly. Serve warm.
Notes
For variations, try veggie-friendly options like sautéed mushrooms, or a Southwestern twist with jalapeños. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 580
- Sugar: 4g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 240mg