Description
Loaded Twice-Baked Breakfast Potatoes are a delicious and hearty breakfast option, featuring baked potatoes filled with a savory mixture of bacon, cheese, eggs, and spices.
Ingredients
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cooked bacon, crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup green onions, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 400°F.
- Scrub the potatoes under cold water, then dry them with a towel.
- Pierce each potato several times with a fork, then rub them with olive oil and sprinkle with salt and pepper.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
- Once the potatoes are cooked, remove them from the oven and let them cool for about 10 minutes.
- Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skin.
- To the bowl with the potato insides, add crumbled bacon, shredded cheddar cheese, sour cream, eggs, green onions, garlic powder, and paprika. Mix until well combined.
- Spoon the mixture back into the potato skins, packing it in tightly.
- Place the stuffed potatoes back on a baking sheet and return them to the oven.
- Bake for an additional 15-20 minutes, or until the tops are golden and the eggs are set.
- Let the potatoes cool for a few minutes before serving.
Notes
- For a spicier version, add diced jalapeños to the filling.
- You can substitute the bacon with cooked sausage or a plant-based alternative for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg