Description
These Twice Baked Loaded Breakfast Potatoes are a delicious and hearty way to start your day. Crispy potato shells filled with a creamy mixture of cheese, bacon, and eggs, baked to perfection. A perfect breakfast or brunch option that is sure to impress!
Ingredients
Scale
Potatoes:
- 4 large russet potatoes
- 1 tablespoon olive oil
Filling:
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon (crumbled)
- 1/4 cup sour cream
- 2 tablespoons milk
- 2 green onions (sliced)
- Salt and pepper to taste
- Optional: chopped parsley or hot sauce for serving
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Scrub potatoes, dry them, and rub with olive oil. Bake for 50–60 minutes until fork-tender.
- Prepare potatoes: Let cool slightly, slice each potato in half lengthwise, and scoop out the insides, leaving a 1/4-inch shell.
- Make filling: In a bowl, mash the insides with sour cream, milk, cheddar cheese, bacon, green onions, salt, and pepper until creamy.
- Fill potatoes: Spoon the mixture back into the shells, creating a well for the egg. Crack an egg into each well.
- Bake: Bake for 12–15 minutes until eggs are set. Garnish with more toppings and serve warm.
Notes
- You can prep the filled potatoes a day in advance and bake with the eggs in the morning.
- Try swapping bacon for sausage or using a mix of cheeses.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 115mg
