Description
A delicious and customizable breakfast dish combining crispy bacon, creamy eggs, and melted cheese in a twice-baked potato for a satisfying start to your day.
Ingredients
Scale
- 4 large baked Russet potatoes
- 4 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup cooked bacon or sausage (optional)
- 1/4 cup sour cream
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the potatoes: Cut each baked potato in half lengthwise and scoop out the insides into a mixing bowl.
- Mash the filling: Use a potato masher to mash the potato flesh, mixing in eggs, cheese, sour cream, bacon or sausage, and seasoning until smooth.
- Stuff the skins: Spoon the mixture back into the hollowed potato skins.
- Bake again: Place the stuffed potatoes on a baking sheet and bake for 15-20 minutes until the tops are crispy.
- Garnish with chopped green onions before serving.
Notes
For a healthier twist, substitute Greek yogurt for sour cream. Prepare the filling the night before for a quick breakfast solution.
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg