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Twice Baked Loaded Breakfast Potatoes

Crispy potato skins stuffed with fluffy eggs, cheese, and bacon, baked twice for the ultimate hearty breakfast.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Breakfast Potatoes
  • 4 russet potatoes large
  • 1 tbsp olive oil
  • 6 eggs large
  • 0.25 cup milk
  • 1 tbsp unsalted butter
  • 0.5 cup sour cream
  • 1.5 cups cheddar cheese shredded
  • 6 slices bacon cooked and crumbled
  • 2 tbsp chives chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C). Bake potatoes until tender.
  2. Scoop out centers and mash with butter and sour cream.
  3. Scramble eggs gently with milk.
  4. Mix eggs, cheese, and bacon into mashed potatoes.
  5. Fill potato shells and top with cheese.
  6. Bake again at 375°F (190°C) until golden.

Notes

Customize with vegetables or sausage for variation.