Twice Baked Loaded Breakfast Potato
A cozy and flavorful breakfast dish featuring russet potatoes filled with eggs, cheese, and bacon.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 large russet potatoes
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup green onions, chopped
- 1/2 cup sour cream
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then prick them with a fork. Rub them with olive oil and sprinkle with salt.
- Bake the potatoes directly on the oven rack for about 45-60 minutes, or until they are tender.
- Cool slightly, then slice them in half lengthwise. Scoop out the insides, leaving a bit of potato on the skins for structure.
- Combine the scooped-out potato, eggs, half the cheese, bacon, green onions, sour cream, salt, and pepper in a mixing bowl. Mix until well combined.
- Fill the potato skins with the mixture and top with the remaining cheese.
- Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with extra green onions if desired, and serve warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1 potato
- Calories: 410
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 240mg