Twice-Baked Loaded Breakfast Potatoes
Delightful twice-baked russet potatoes filled with creamy sour cream, crispy bacon, and melted cheddar cheese, perfect for brunch or family meals.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 4 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 4 pieces Russet Potatoes
- 2 tablespoons Butter
- 1 cup Sour Cream
- Salt to taste
- Pepper to taste
- 6 slices Bacon
- 4 pieces Eggs
- 1 cup Shredded Cheddar Cheese
- 1 tablespoon Chives
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the russet potatoes under cold water and poke a few holes in each one using a fork.
- Place the potatoes directly on the oven rack and bake for about an hour, or until they feel tender when squeezed.
- Once the potatoes are cool enough to handle, cut them in half lengthwise.
- Carefully scoop out the fluffy potato flesh into a mixing bowl, leaving a small border in the skins for support.
- In the mixing bowl, blend the scooped potato with butter, sour cream, salt, pepper, crumbled bacon, half of the shredded cheddar cheese, and the beaten eggs. Mix until well combined.
- Spoon this creamy mixture back into the potato skins, filling them generously.
- Top the filled potatoes with the remaining cheddar cheese and sprinkle with chives for a burst of color and flavor.
- Return the potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.