Description
Indulge in warm, fluffy potatoes stuffed with creamy cheese, crispy bacon, and fresh green onions for a delightful breakfast experience.
Ingredients
Scale
- 4 large baking potatoes (russets)
- 4 large eggs
- 1 cup shredded cheese (cheddar or your favorite blend)
- 1/2 cup cooked and crumbled bacon or sausage (optional)
- 1/4 cup chopped green onions
- Salt and pepper (to taste)
- Butter (for mixing)
- Olive oil (for drizzling)
Instructions
- Preheat your oven to 400°F (200°C).
- Bake the whole potatoes directly on the oven rack for 45-60 minutes until soft.
- Cool the potatoes slightly, then slice each in half lengthwise and scoop out the insides into a mixing bowl.
- Mix the scooped potato with eggs, cheese, bacon or sausage (if using), onions, salt, pepper, and butter until creamy.
- Fill the potato skins with the mixture, packing it down gently.
- Drizzle olive oil on top and bake again for 20-25 minutes until crispy and golden.
- Serve warm and enjoy!
Notes
Make-ahead tips: bake and scoop potatoes the night before and fill in the morning. Try customizing with jalapeños or spinach for added flavor.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 250mg