Description
Delicious twice baked potatoes filled with eggs, cheese, bacon, and scallions, perfect for brunch or gatherings.
Ingredients
Scale
- 4 large russet potatoes
- 4 eggs
- 1 cup (about 4 oz / 113 g) grated cheddar cheese
- 1/2 cup cooked and crumbled bacon (about 4 slices)
- 1/4 cup (60 g) sour cream
- 2 green onions, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil (for rubbing the potatoes)
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the russet potatoes and pierce them with a fork. Rub with olive oil and sprinkle with salt.
- Bake the potatoes directly on the oven rack for about 45–60 minutes until tender.
- Once cool enough to handle, cut the potatoes in half lengthwise and scoop out the insides, placing the insides in a bowl.
- Mash the potato insides and mix with eggs, cheddar cheese, bacon, sour cream, green onions, salt, and pepper.
- Spoon the mixture back into the potato skins.
- Return the filled potatoes to the oven for an additional 15–20 minutes until heated through and golden.
- Serve warm and enjoy!
Notes
For best taste, avoid overmixing and ensure the filling stays slightly chunky. You can mix in different addons or toppings as you prefer.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 580
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 210mg