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Twice-Baked Loaded Breakfast Potatoes

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Delightful twice-baked russet potatoes stuffed with creamy goodness, crispy bacon, and topped with gooey cheese, perfect for brunch or family gatherings.

Ingredients

Scale
  • 4 pieces Russet Potatoes
  • 2 tablespoons Butter
  • 1 cup Sour Cream
  • Salt to taste
  • Pepper to taste
  • 6 slices Bacon
  • 4 pieces Eggs
  • 1 cup Shredded Cheddar Cheese
  • 1 tablespoon Chives

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the russet potatoes under cold water and poke a few holes in each one with a fork.
  3. Place the potatoes directly on the oven rack and bake for about an hour or until tender when squeezed.
  4. Once the potatoes are cool enough to handle, cut them in half lengthwise.
  5. Carefully scoop out the fluffy potato flesh into a mixing bowl, leaving a small border in the skins for support.
  6. In the mixing bowl, blend the scooped potato with butter, sour cream, salt, pepper, crumbled bacon, half of the shredded cheddar cheese, and beaten eggs until everything is well combined.
  7. Spoon this creamy mixture back into the potato skins, filling them generously.
  8. Top the loaded potatoes with the remaining cheddar cheese and sprinkle with chives.
  9. Return the potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.

Notes

Select potatoes that are similar in size for even cooking. Store leftovers in an airtight container for up to 3-4 days.

Nutrition

Find it online: https://www.tastysavvy.com/twice-baked-loaded-breakfast-potatoes-4/