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Twice-Baked Breakfast Potatoes

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Twice-Baked Breakfast Potatoes
  • Prep Time 20 min
  • Total Time 2 hr 10 min
  • Servings 8
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Relish a cheesy breakfast with these baked potatoes that are filled with eggs.

Ingredients

4
large baking potatoes (about 1 lb each)
1
container (8 oz) sour cream
4
medium green onions, finely chopped (1/4 cup)
1/2 teaspoon salt
1
cup shredded sharp Cheddar cheese (4 oz)
8
eggs
8
slices bacon, crisply cooked, crumbled

Directions

  • 1 Heat oven to 375°F. Pierce potatoes with fork. Place directly on oven rack. Bake 1 hour 20 minutes or until tender. Cool slightly.
  • 2 Line 15x10x1-inch pan with foil; spray foil with cooking spray. Cut each potato in half lengthwise. Carefully scoop out pulp, leaving 1/4-inch-thick shells; place potato pulp in medium bowl. Place potato shells in pan.
  • 3 To potato pulp in bowl, add 1/2 cup of the sour cream, the onions and salt; mash with potato masher or spoon. Stir in 1/2 cup of the cheese. Divide mixture evenly among potato shells. Make large well in center of potato mixture in each shell; crack 1 egg into each well. Sprinkle with remaining 1/2 cup cheese.
  • 4 Bake 30 minutes or until egg is set and cooked. Top with remaining 1/2 cup sour cream; sprinkle with bacon.
Tips  

The size of baking potatoes can really vary. Look for potatoes that are 3/4 to 1 lb each so a large egg will nestle comfortably in the mashed pulp filling to bake.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
404
Daily Value
Total Fat
18g
0%
(
Saturated Fat
9g
0%
)
Sodium
524mg
0%
Total Carbohydrate
41g
0%
(
Dietary Fiber
4g
0%
)
Protein
18g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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