Description
A recipe for potatoes stuffed with bacon, cheese, and eggs, baked twice for a crispy exterior and creamy interior.
Ingredients
Scale
- 4 large russet potatoes
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons chopped chives for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Pierce the potatoes several times with a fork.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until tender when squeezed.
- Remove potatoes from the oven and let them cool slightly. Reduce the oven temperature to 375 degrees Fahrenheit.
- Cut each potato in half lengthwise. Scoop out the flesh into a bowl, leaving about a 1/4-inch shell.
- Mash the potato flesh with the melted butter, milk, salt, and pepper. Mix well.
- Stir in the crumbled bacon and half of the shredded cheddar cheese into the mashed potato mixture.
- Spoon the mixture back into the potato shells, mounding it slightly.
- Make a small well in the center of the filling in each potato half. Gently crack one egg into each well.
- Sprinkle the remaining cheddar cheese over the filled potatoes.
- Return the potatoes to the oven and bake for 15 to 20 minutes, or until the egg whites are set and the cheese is melted and bubbly.
- Garnish with chopped chives before serving.
Notes
- For firmer yolks, bake for a shorter time. For runnier yolks, check them closer to the 15-minute mark.
- You can substitute turkey bacon for regular bacon if desired.
- Prep Time: 15 min
- Cook Time: 75 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 potato halves
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 4
- Protein: 18
- Cholesterol: 150
Keywords: twice baked potatoes, breakfast potatoes, loaded potatoes, bacon cheese eggs, stuffed potatoes