Description
Indulge in the ultimate breakfast treat with these Twice Baked Loaded Breakfast Potatoes. Golden-brown russet potatoes are baked until tender, then filled with a creamy mixture of cheddar cheese, crispy bacon, and tangy sour cream, all topped with sunny-side-up eggs. Perfect for brunch gatherings or cozy family breakfasts, this dish is a delightful combination of flavors and textures that will leave everyone wanting more.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 6 strips bacon, cooked and crumbled
- 1/2 cup full-fat sour cream
- 2 tablespoons chopped fresh chives
- 4 eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and place them on a lined baking sheet. Bake for 45 minutes until tender.
- Let the potatoes cool slightly, then slice them in half lengthwise and scoop out some flesh into a bowl.
- Mix the scooped potato with cheddar cheese, bacon, sour cream, chives, salt, and pepper until creamy.
- Refill the potato skins with the mixture and top with extra cheese. Bake for an additional 15-20 minutes until golden brown.
- Meanwhile, fry sunny-side-up eggs in a skillet. Top each baked potato with an egg before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour (including two bakes)
- Category: Breakfast/Brunch
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato (approximately 250g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 200mg