Twice Baked Loaded Breakfast Potatoes
A delicious and hearty way to start your day, combining baked potatoes with rich toppings like cheese, eggs, and bacon.
Ingredients
Main Ingredients
- 4 large russet potatoes Choose large russet potatoes for the best texture.
- 1 cup shredded cheddar cheese Divided for topping.
- 4 strips bacon Cooked and crumbled.
- 4 large eggs Cook to your preference: soft or well-done.
- 1/2 cup sour cream Can use dairy-free sour cream for variations.
- 1/4 cup green onions Chopped, plus extra for garnish.
- to taste salt
- to taste pepper
- as needed olive oil For rubbing on potatoes.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the potatoes and pierce them with a fork. Rub a little olive oil on each potato and sprinkle with salt.
- Bake the potatoes for about 45-60 minutes until they are soft inside. Let them cool for a few minutes when done.
- Cut the potatoes in half lengthwise and carefully scoop out the insides into a bowl, leaving a little potato in the skins.
- Mash the potato insides and mix in the sour cream, half of the cheese, bacon, green onions, salt, and pepper.
- Spoon this mixture back into the potato skins, filling them to the top.
- Crack an egg on top of each filled potato half. Sprinkle the rest of the cheese on top.
- Return the stuffed potatoes to the oven and bake for another 15-20 minutes, or until the eggs are cooked to your liking.
Serving
- Serve your Twice Baked Loaded Breakfast Potatoes hot from the oven, optionally garnished with extra green onions.
Notes
For a vegetarian version, replace the bacon with sautéed bell peppers, spinach, or zucchini, and use dairy-free sour cream and cheese. Leftovers can be stored in an airtight container in the fridge for 3-4 days.