Description
Soft, fluffy potatoes filled with a creamy mixture of eggs, cheese, and crispy bacon, ideal for breakfast or any meal of the day.
Ingredients
Scale
- 4 medium russet potatoes (Scrubbed and poked with holes)
- 4 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 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 (for roasting)
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the russet potatoes thoroughly and poke holes in them using a fork. Rub the skins with olive oil and sprinkle with salt.
- Bake the potatoes directly on the oven rack for around 45-60 minutes, or until they are tender when pierced.
- Once fully cooked, let the potatoes cool for a few minutes, then carefully slice them in half lengthwise.
- Scoop out the insides into a mixing bowl, leaving a small border to maintain the integrity of the skin.
- In the bowl, mash the potato flesh with sour cream, shredded cheese, crumbled bacon, and chopped green onions. Season with salt and pepper to taste.
- Stuff the potato skins with the flavorful mixture you’ve just created.
- Return the filled potatoes to the oven and bake for an additional 15-20 minutes, until the tops are golden and everything is heated through.
- Serve warm and enjoy your delicious breakfast!
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 150 mg
Keywords: Twice Baked Loaded Breakfast