Description
A delicious recipe for twice baked loaded breakfast potatoes, perfect for a hearty meal.
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
- Bake the potatoes at 400°F for 45–60 minutes until tender.
- Let cool slightly then slice off tops and scoop out insides.
- Mix potato flesh with butter, sour cream, salt, and pepper.
- Cook bacon until crisp and scramble eggs in the same pan.
- Mix bacon, eggs, and cheese into the potato mixture.
- Spoon the filling back into potato shells.
- Top with extra cheese and bake at 375°F for 10–15 minutes.
- Garnish with chives and more bacon if desired.
Notes
- Feel free to add other toppings like green onions or different types of cheese.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 210mg