Twice-Baked Breakfast Potatoes

Relish a cheesy breakfast with these baked potatoes that are filled with eggs. MORE+ LESS-

By Pillsbury Kitchens

January 18, 2012

large baking potatoes (about 1 lb each)

container (8 oz) sour cream

medium green onions, finely chopped (1/4 cup)

1/2 teaspoon salt

cup shredded sharp Cheddar cheese (4 oz)

eggs

slices bacon, crisply cooked, crumbled

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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.

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.