Description
Twice Baked Loaded Breakfast Potatoes combine fluffy mashed potatoes mixed with savory bacon, cheddar cheese, and green onions, all baked twice with an egg cracked on top for a hearty and satisfying gluten-free breakfast option perfect for any morning.
Ingredients
Scale
Ingredients
- 4 large russet potatoes
- 6 slices bacon, cooked and crumbled
- 4 large eggs
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ¼ cup milk
- 2 tablespoons butter
- 2 green onions, sliced
- Salt and pepper to taste
- Extra cheese and green onions for topping
Instructions
- Prepare and Bake Potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pierce each one several times with a fork. Place directly on the oven rack and bake for 45–60 minutes until tender inside. Remove and let cool slightly.
- Scoop Potato Flesh: Slice each potato in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving a thin layer of potato to maintain the shell’s structure.
- Make Potato Filling: To the potato flesh, add sour cream, milk, butter, half of the shredded cheddar cheese, salt, and pepper. Mash the mixture together until smooth and creamy. Then, stir in the crumbled bacon and sliced green onions evenly.
- Stuff Potato Shells: Spoon the potato mixture back into the potato shells, filling them generously but leaving a small well in the center for the egg.
- Add Eggs and Bake Again: Crack one egg into the well of each stuffed potato half. Place the filled potatoes on a baking sheet and bake at 375°F (190°C) for 15–20 minutes, or until the egg whites are set and yolks are cooked to your preference.
- Finish and Serve: Sprinkle the remaining cheddar cheese and green onions on top of the baked potatoes. Serve warm for a delicious loaded breakfast.
Notes
- Substitute sausage or ham in place of bacon for different flavors.
- For fully cooked yolks, bake the stuffed potatoes for an additional 3–5 minutes in the second baking phase.
