Twice Baked Loaded Breakfast Potatoes
Comforting twice baked potatoes loaded with eggs, bacon, and cheese—perfect for a family breakfast.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 medium russet potatoes
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1/4 cup sour cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Bake the potatoes directly on the oven rack for about 45-60 minutes, until fork-tender.
- Allow the potatoes to cool slightly, then cut them in half lengthwise and scoop out the insides, leaving a small amount of potato in the skins.
- Mash the scooped potato with eggs, cheddar cheese, bacon, green onions, sour cream, salt, and pepper until well combined.
- Stuff the potato skins with the mixture.
- Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, until heated through and lightly golden.
- Serve warm and enjoy your delicious creation!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 1g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 210mg