Description
A delightful recipe that combines creamy, fluffy potatoes with eggs, cheese, and crispy bacon for a satisfying breakfast.
Ingredients
- 4 large russet potatoes
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and prick the russet potatoes with a fork and bake them directly on the oven rack for about 45-60 minutes until tender.
- Once baked, let the potatoes cool slightly, then cut them in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border of potato in the skin.
- Mix the scooped potato with eggs, cheese, bacon, sour cream, milk, garlic powder, salt, and pepper until creamy.
- Spoon the potato mixture back into the potato skins.
- Return the filled potatoes to the oven and bake for another 15-20 minutes until heated through and the tops are golden brown.
- Garnish with chopped green onions before serving.
Notes
Consider using Greek yogurt instead of sour cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American