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Twice-Baked Loaded Breakfast Potatoes

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A hearty morning dish combining earthy russet potatoes with bacon, cheese, and eggs, perfect for breakfasts and brunches.

Ingredients

Scale
  • 6 medium russet or baking potatoes
  • 2 to 3 tablespoons olive oil or butter
  • Salt and freshly ground black pepper (to taste)
  • 6 slices bacon (cooked and crumbled)
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • 4 to 5 green onions (sliced)
  • 1 cup cooked breakfast sausage crumbles (optional)
  • 4 large eggs (lightly beaten)
  • ½ cup milk or cream
  • Optional: diced bell pepper or sautéed mushrooms

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the potatoes thoroughly and pierce each several times with a fork.
  3. Rub the potatoes with olive oil and sprinkle them generously with salt.
  4. Place them directly on the oven rack or on a baking sheet, and bake for 45 to 55 minutes until tender.
  5. While the potatoes are baking, cook the bacon in a skillet until crisp and crumble it into small pieces.
  6. Chop the green onions and sauté any optional ingredients like bell peppers or mushrooms until tender.
  7. After baking, remove the potatoes from the oven and let them cool slightly.
  8. Slice each potato lengthwise and scoop out the insides, leaving a thin shell.
  9. In a bowl, mash the scooped potato with butter, milk or cream, salt, and pepper until smooth.
  10. Stir in crumbled bacon, cooked sausage (if using), most of the green onions, shredded cheddar cheese, and the beaten eggs. Mix well.
  11. Spoon the loaded potato mixture back into the potato skins, and top with extra cheese.
  12. Return the stuffed potatoes to the oven and bake for another 15 to 20 minutes, or until the cheese is melted and golden.
  13. Garnish with the remaining green onions. Serve warm, and enjoy!

Notes

Feel free to customize by adding different toppings or ingredients like turkey bacon or dairy-free cheese.

Nutrition

Find it online: https://www.tastysavvy.com/twice-baked-loaded-breakfast-potatoes-2/