Ingredients
Scale
To make these twice baked breakfast potatoes, you’ll need the following ingredients. Feel free to swap items to suit your preferences or dietary needs.
- 3 large russet potatoes, washed and dried
- 4 large eggs
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 1/2 cup cooked turkey bacon or plant-based bacon, chopped
- 1/2 cup bell peppers, diced (red, green, or yellow)
- 1/4 cup green onions, finely chopped
- 1/4 cup sour cream (or Greek yogurt for a healthier option)
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional toppings: fresh herbs (parsley, chives, or cilantro), hot sauce, or avocado slices
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork to prevent them from bursting. Place them directly on the oven rack or a baking sheet lined with foil. Bake for 50–60 minutes, or until the potatoes are tender when pierced with a fork. Let them cool slightly for easier handling.
- Prepare the Filling: While the potatoes are baking, prepare the filling ingredients. Cook the turkey bacon until crispy, then crumble into small pieces. Sauté the diced bell peppers in a little olive oil until softened. Whisk the eggs in a bowl, then scramble them in a skillet until just cooked. Set everything aside.
- Scoop and Mash: Once the potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the insides, leaving a 1/4-inch-thick shell. Place the scooped-out potato flesh in a mixing bowl and mash it with butter, sour cream, garlic powder, smoked paprika, salt, and pepper.
- Combine the Ingredients: Stir in the scrambled eggs, sautéed peppers, turkey bacon, and half the shredded cheese into the mashed potato mixture. Mix until everything is evenly combined.
- Stuff the Potatoes: Spoon the filling back into the potato skins, mounding it slightly. Sprinkle the remaining cheese on top of each stuffed potato half.
- Bake Again: Arrange the stuffed potatoes on a baking sheet. Return them to the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the potatoes from the oven and sprinkle with green onions or fresh herbs. Serve immediately with your favorite toppings or sides.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 240
- Sugar: 2g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g