Twice Baked Breakfast Potatoes
Twice Baked Breakfast Potatoes use leftover potatoes with scrambled eggs, cheddar cheese, chives, sour cream, and bacon for a hearty morning meal packed with flavor and texture.
Equipment
- 1 Mixing bowl Medium size
- 1 Skillet Medium heat
- 1 Baking sheet
Ingredients
Main ingredients
- 2 large russet potatoes cooked
- 2 tablespoons butter divided
- 3 eggs lightly beaten
- ½ cup Smithfield Hometown Original Bacon cooked and crumbled
- 2 tablespoons sour cream
- ¼ cup cheddar cheese shredded
- 1 tablespoon chives minced
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the cooked potatoes in half lengthwise. Carefully scoop out the insides, leaving a thin shell.
- Mash the scooped potato with 1 tablespoon butter and the sour cream.
- In a skillet over medium heat, melt the other tablespoon butter. Scramble your eggs until they’re just set but still soft.
- Stir the scrambled eggs, crumbled bacon, cheddar cheese, chives, garlic powder, and black pepper into the potato mash.
- Spoon the filling back into the potato shells. Optionally sprinkle with more cheese.
- Place the stuffed potatoes on a baking sheet and bake for 15 to 20 minutes until golden and hot.
- Garnish with extra chives before serving. Serve warm.
Notes
*Use leftover baked potatoes or pierce your potato several times and microwave for 4–5 minutes. Adjust based on size and microwave power.
*Hot potatoes work better. Heat leftovers before mashing.
*Hot potatoes work better. Heat leftovers before mashing.