Twice Baked Breakfast Potatoes
These twice baked breakfast potatoes are a hearty way to start your day. They're filled with eggs, cheese, and bacon for a delicious and satisfying meal.
Ingredients - Serves 4
- Green onions - 2, chopped
- Cheddar cheese - 1 cup, shredded
- Eggs - 4
- Bacon - 4 slices, cooked and crumbled
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Russet potatoes - 4 large
Let's Get Started
- Preheat your oven to 400°F. Scrub the potatoes clean and dry them, then prick them with a fork. Rub the potatoes with the olive oil and season with salt and pepper.
- Place the potatoes on a baking sheet and bake for about an hour, or until they're cooked through and the skins are crispy.
- Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides, leaving a thin layer of potato on the skin.
- In a bowl, mix the scooped-out potato with the crumbled bacon, eggs, half of the cheese, and the green onions. Season with more salt and pepper.
- Spoon the mixture back into the potato skins and top with the remaining cheese.
- Bake for another 15-20 minutes, or until the cheese is melted and the eggs are set.
- Serve hot, garnished with more green onions if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Calories: 350
- Fat: 15g
- Carbs: 40g
- Protein: 12g
- Sodium: 800mg
- Sugar: 2g
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