Twice Baked Loaded Breakfast Potatoes
Crispy baked potato shells stuffed with a creamy mixture of mashed potatoes, cheese, bacon, and eggs, then baked again until golden and bubbly. A hearty and indulgent breakfast or brunch dish.
Ingredients
- 3 large russet potatoes
- 2 tbsp olive oil
- ½ cup sour cream
- ¼ cup milk
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, chopped
- 2 large eggs, beaten
- Salt and pepper to taste
- Optional toppings: extra cheese, chives, or hot sauce
Instructions
- Prepare the Potatoes:Preheat the oven to 400°F (200°C).Scrub the potatoes clean, pierce them with a fork, and rub with olive oil. Bake for 45-50 minutes, or until tender. Let cool slightly.Hollow the Potatoes:Cut each potato in half lengthwise. Scoop out the flesh, leaving a 1/4-inch thick shell. Place the shells on a baking sheet.Make the Filling:In a bowl, mash the potato flesh with sour cream, milk, and half of the shredded cheese. Stir in crumbled bacon, green onions, and beaten eggs. Season with salt and pepper.Stuff and Bake:Fill each potato shell with the mashed potato mixture. Top with the remaining cheese.Bake at 375°F (190°C) for 20-25 minutes, or until the tops are golden and the filling is set.Serve:Garnish with extra green onions or chives. Serve warm.
Notes
- For a quicker version, use pre-baked potatoes or microwave them before scooping.
- Add diced ham or sausage for extra protein.
- Make ahead: Prepare the stuffed potatoes and refrigerate overnight, then bake before serving.