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
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
-
Step1Heat oven to 375°F. Pierce potatoes with fork. Place directly on oven rack. Bake 1 hour 20 minutes or until tender. Cool slightly.
-
Step2Line 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.
-
Step3To 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.
-
Step4Bake 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 1/2Tips from the
Pillsbury Kitchens
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