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Twice Baked Breakfast Potatoes Photo

Twice Baked Breakfast Potatoes Recipe

Heather Tullos
Twice Baked Breakfast Potatoes are made with cheese, egg, and sour cream. Baked to perfection, you can top them with whatever you like!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 289 kcal

Ingredients
  

  • 2 medium Russet Potato Scrubbed
  • 2 teaspoons Olive Oil
  • 1/2 teaspoon Kosher Salt
  • 1/4 cup Sour Cream
  • 1/2 cup Shredded Cheddar Cheese
  • 2 Egg
  • Salt and Pepper To taste
  • More Shredded Cheddar and Chopped Green Onions To garnish
  • Chopped Bacon
  • Diced Tomatoes
  • Salsa

Instructions
 

  • Rub the potatoes all over with the olive oil. Sprinkle with the kosher salt and bake at 425°F for 45-60 minutes (depending on the size of the potato). This step can be done a day ahead.
  • Let the baked potatoes cool until you can handle them. Cut each in half lengthwise and scoop out the cooked potato leaving between 1/8 and 1/4” around the edge.
  • Mash the potato you scooped out with a fork with the sour cream and shredded cheese. Add the 2 eggs and mix until combined. Add the salt and pepper.
  • Spoon the mixture back into the potato skins -- they will be over full.
  • Reduce the oven heat to 350°F. Line a baking sheet with parchment paper, place the potatoes on the prepared baking sheet, and bake for 20-25 more minutes, or until the egg is cooked.
  • Garnish with cheese and green onions.

Nutrition

Calories: 289kcalCarbohydrates: 34gProtein: 10gFat: 12gSaturated Fat: 4gSodium: 247mgFiber: 2gSugar: 1g
Keyword Bacon, Baked, Breakfasts, Brunches, Cheese, Easy, Onions, Potatoes, Side Dishes
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