Description
Hearty twice baked breakfast potatoes with crispy skins, creamy mashed centers, melty cheese, and baked eggs, perfect for easy mornings or brunch.
Ingredients
- 4 large russet potatoes
- 4 eggs
- 1 cup shredded cheddar or Monterey Jack cheese
- 3 tablespoons butter
- 1/2 cup sour cream or Greek yogurt
- 2 green onions or chives, sliced
- Salt
- Black pepper
- 1/2 cup cooked turkey bacon or chicken sausage (optional)
- 1/2 cup sautéed vegetables such as mushrooms, bell peppers, or spinach (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean, dry well, and pierce several times with a fork.
- Bake potatoes directly on oven rack or baking sheet for 45–60 minutes until tender.
- Slice potatoes lengthwise and scoop out flesh, leaving a thin layer inside the skins.
- In a bowl, mash potato flesh with butter, sour cream or Greek yogurt, salt, and pepper.
- Stir in shredded cheese, reserving a small amount for topping.
- Fold in optional turkey bacon, chicken sausage, or vegetables.
- Spoon filling back into potato skins and create a small well in the center.
- Sprinkle tops with reserved cheese.
- Crack one egg into each potato well and season lightly with salt and pepper.
- Bake again for 15–20 minutes until egg whites are set.
- Remove from oven, garnish with green onions or chives, and serve warm.
Notes
Use potatoes of similar size for even cooking. Crack eggs into a bowl first for easier control. Bake longer if fully cooked yolks are preferred.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American