Ingredients
Scale
- 4 large russet potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 strips cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- 1/4 cup sour cream
- 4 large eggs
Instructions
- Preheat oven to 400°F (200°C)
- Scrub potatoes clean and pierce with fork
- Bake potatoes for 45-50 minutes until tender
- Cut potatoes in half lengthwise and scoop out flesh
- Brush skins with olive oil and season with salt and pepper
- Return to oven for 10 minutes to crisp
- Remove from oven and fill with cheese and bacon
- Crack an egg into each potato skin
- Bake for 12-15 minutes until egg whites set
- Top with sour cream and green onions
Notes
- Save scooped potato flesh for mashed potatoes
- For crispier skins, bake an extra 5 minutes
- Substitute turkey bacon if preferred
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 potato half
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 195mg