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Twice Baked Loaded Breakfast Potatoes

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Fluffy, baked russet potatoes filled with scrambled eggs, crispy bacon, and cheddar cheese, topped with sour cream and chives.

Ingredients

Scale
  • 4 medium-sized russet potatoes
  • 6 large eggs
  • 6 strips of bacon
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 2 tablespoons chives, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the russet potatoes and pierce them with a fork. Bake them directly on the oven rack for about 45-60 minutes until soft.
  3. Cook the bacon in a skillet over medium heat until crispy. Once cool, crumble the bacon and set aside.
  4. Whisk the eggs in a bowl until smooth. Scramble them in the same skillet until just set, then remove from heat.
  5. Cool the potatoes slightly. Halve each potato lengthwise and scoop out the insides, leaving a thin layer for structure.
  6. Combine the scooped potato, scrambled eggs, crumbled bacon, cheddar cheese, sour cream, and chives in a large bowl. Season with salt and pepper.
  7. Spoon the mixture back into the potato skins, filling generously.
  8. Bake the stuffed potatoes for an additional 15-20 minutes, or until the tops are golden and crispy.
  9. Serve hot, topped with extra chives or sour cream if desired.

Notes

These potatoes can be prepared ahead of time and stored in the refrigerator before baking.

Nutrition

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