Bakes Potato Eggs
Turn breakfast into a gourmet experience with this irresistible recipe for Baked Potato Eggs! Perfectly baked russet potatoes are hollowed out and stuffed with a creamy, cheesy potato mixture, then crowned with a fresh egg and crispy bacon for a dish that’s as satisfying as it is visually stunning. Topped with gooey cheddar cheese, vibrant green onions, and a sprinkle of salt and pepper, these stuffed potato boats bake to perfection, creating a golden, indulgent finish. Ideal for brunch, dinner, or a hearty weekend breakfast, these loaded breakfast potatoes can be elevated further with a dollop of tangy sour cream. With simple ingredients and a comforting blend of flavors, these stuffed potatoes are a homestyle favorite that works for gatherings or quiet mornings at home.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 eggs
- 1 cup cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 2 tablespoons green onions, finely chopped
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry with a paper towel.
Rub the potatoes with olive oil and sprinkle with a pinch of salt, then pierce each potato several times with a fork.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a knife.
Remove the potatoes from the oven and allow them to cool slightly, just enough to handle.
Using a knife, carefully cut a thin slice off the top of each potato. Scoop out the inside of each potato with a spoon, leaving about 1/4 inch of potato flesh along the skin to create a sturdy shell.
Place the scooped potato flesh into a mixing bowl. Add half of the shredded cheddar cheese, half of the bacon, and half of the green onions. Mix well and season with salt and black pepper to taste.
Spoon the potato mixture back into each potato shell, creating a slight well in the center for the egg.
Crack an egg into the center of each potato well. Be careful to keep the yolk intact.
Sprinkle the remaining cheddar cheese and bacon over the top of each potato.
Lower the oven temperature to 375°F (190°C) and bake the stuffed potatoes for an additional 15 minutes, or until the egg whites are set but the yolks are still slightly runny.
Remove from the oven and garnish with the remaining green onions.
Serve hot, optionally topped with a dollop of sour cream.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.5 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 306 mg | 24% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
