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Twice Baked Loaded Breakfast Potatoes

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A hearty and comforting dish featuring baked russet potatoes loaded with crispy bacon, scrambled eggs, and rich cheddar cheese.

Ingredients

Scale
  • 4 large russet potatoes
  • 4 large eggs
  • 6 slices bacon
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 tbsp butter
  • 2 tbsp chopped chives
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Preheat your oven to 400°F. Place the russet potatoes on a baking sheet and bake for 45–60 minutes, or until they are tender.
  2. Once the potatoes cool enough to handle, slice off the tops and scoop out the insides into a mixing bowl.
  3. Mash the potato flesh with butter, sour cream, salt, and pepper until well combined and creamy.
  4. In a skillet, cook the bacon over medium heat until crisp. Remove and crumble, then scramble the eggs in the same pan until just set.
  5. Fold the bacon, scrambled eggs, and shredded cheese into the potato mixture, blending everything together well.
  6. Take the scooped-out potato shells and spoon the filling back into them generously.
  7. Top each filled potato with additional cheese. Return to the oven and bake at 375°F for another 10–15 minutes, until the cheese is melted and bubbly.
  8. Finally, garnish with chopped chives and extra bacon pieces if desired before serving.

Notes

Feel free to customize your fillings with different cheeses or add vegetables.

Nutrition

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