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Twice-Baked Loaded Breakfast Potatoes

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Crispy potato skins filled with creamy, cheesy goodness and savory bacon, perfect for breakfast or brunch.

Ingredients

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  • 4 pieces Russet Potatoes
  • 2 tablespoons Butter
  • 1 cup Sour Cream
  • to taste Salt & Pepper
  • 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 them with a fork.
  3. Place the potatoes directly on the oven rack and bake for about 60 minutes, or until tender when squeezed.
  4. Remove the potatoes from the oven and let them cool slightly, then 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 bowl, mix the scooped potato with butter, sour cream, salt, pepper, crumbled bacon, half of the shredded cheddar cheese, and beaten eggs until well combined.
  7. Spoon this mixture back into the potato skins.
  8. Top filled potatoes with the remaining cheddar cheese and sprinkle with chives.
  9. Return to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.

Notes

For a creamier filling, add an extra tablespoon of butter or more sour cream, if desired. Can substitute Greek yogurt for sour cream.

Nutrition

Find it online: https://www.topchoicerecipes.com/twice-baked-loaded-breakfast-potatoes-5/