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Twice-Baked Breakfast Potatoes

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Pillsbury Kitchens
Updated Jan 18, 2012
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Relish a cheesy breakfast with these baked potatoes that are filled with eggs.

Twice-Baked Breakfast Potatoes

  • Prep Time 20 min
  • Total 2 hr 10 min
  • Ingredients 7
  • Servings 8
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake 30 minutes or until egg is set and cooked. Top with remaining 1/2 cup sour cream; sprinkle with bacon.

Nutrition

404 Calories
18g Total Fat
18g Protein
41g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
404
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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