Description
Indulge in the ultimate breakfast delight with Twice-Baked Bacon Potatoes! These hearty, flavor-packed spuds are a perfect way to start your day, offering a satisfying balance of crispy bacon, melted cheese, and a soft, creamy interior.
Ingredients
- 4 medium russet potatoes
- 2 tablespoon olive oil
- 8 ounce bacon
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/4 cup chopped chives
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F. Prick the potatoes with a fork, rub with olive oil, and bake for 45-50 minutes until tender.
2. Cook the bacon in a skillet over medium heat until crispy, then crumble it.
3. Once the potatoes are cool, slice the tops off and scoop out the flesh into a bowl. Mash with cheddar cheese, crumbled bacon (reserve some for garnish), chives, salt, and pepper.
4. Spoon the mixture back into the potato shells, making a well in the center of each.
5. Crack an egg into each well and return to the oven. Bake for an additional 12-15 minutes until the egg whites are set.
Notes
Use russet potatoes for the best texture.
Bake until very tender for easy scooping.
Leave room in the shells for the egg.
Adjust baking time based on preferred egg doneness.
Garnish with extra bacon and chives for presentation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 200mg