Crispy russet potatoes are filled with mashed potato, scrambled eggs, cheese, bacon, and green onions, then baked again for a delicious all-in-one breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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4 large russet potatoes
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1 tbsp olive oil
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Salt and pepper
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4 large eggs, scrambled
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6 slices cooked bacon, crumbled
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1 cup shredded cheddar or cheese of choice
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1/4 cup sour cream or cream cheese (optional)
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2 tbsp butter
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2 green onions, thinly sliced
Instructions
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Preheat oven to 400°F. Wash and pierce potatoes. Rub with oil and season. Bake 45–60 minutes until fork-tender.
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Let cool slightly, then slice in half. Scoop out the flesh, leaving a ¼-inch border.
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Mash the potato with butter, sour cream (if using), salt, and pepper.
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Stir in scrambled eggs, crumbled bacon, most of the cheese, and green onions.
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Fill potato skins with the mixture. Top with remaining cheese and bacon.
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Bake at 375°F for 15–20 minutes until golden and bubbly.
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Garnish with fresh green onions. Serve warm.