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Twice Baked Loaded Breakfast Potatoes

Breakfast potatoes are baked until tender, filled with soft scrambled eggs, crisp bacon, sour cream, and sharp cheddar, then baked again in their potato skins. The finished potatoes have crisp edges and a creamy, cheesy center.
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Prep Time 20 minutes
Cook Time 1 hour 39 minutes
Cooling and resting 15 minutes
Total Time 2 hours 14 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the potato shells
  • 4 russet potatoes large, about 10 ounces each
  • 1 tbsp neutral oil
  • 0.5 tsp kosher salt
For the filling
  • 6 bacon slices
  • 6 eggs large
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp unsalted butter
  • 0.5 cup sour cream
  • 1 cup sharp cheddar cheese shredded, divided
  • 2 scallions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 10-inch skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F and line a rimmed baking sheet with foil.
  2. Scrub and dry the potatoes, prick each several times with a fork, then rub with the oil and 1/2 teaspoon salt and arrange on the baking sheet.
  3. Bake for 55 to 70 minutes, until a knife slides easily into the center of each potato.
  4. Let the potatoes cool for 10 minutes, then cut them in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato inside each skin.
Prepare the filling
  1. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp; transfer to a paper towel-lined plate and crumble when cool.
  2. Whisk the eggs with the salt and pepper, then melt the butter in the skillet over medium-low heat and add the eggs; cook, stirring often, for 3 to 5 minutes, until soft curds are just set.
  3. Mash the potato flesh with the sour cream, then fold in the eggs, crumbled bacon, 3/4 cup of the cheddar, and scallions.
Fill and bake
  1. Divide the filling among the potato skins and sprinkle with the remaining 1/4 cup cheddar.
  2. Bake on the same baking sheet at 400°F for 20 to 25 minutes, until the cheese is melted and the center of the filling reaches 160°F; rest for 5 minutes before serving.

Notes

For crisp bacon, cook it until crisp before crumbling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the egg and sour cream filling can change texture. For a vegetarian variation, omit the bacon.