Description
Comforting twice baked potato skins filled with fluffy eggs, melted cheese, and savory turkey bacon, perfect for a hearty breakfast or brunch.
Ingredients
Scale
- 4 large russet potatoes
- 6 large eggs
- 1 cup shredded cheddar cheese
- 6 strips turkey bacon, cooked and chopped
- 3 green onions, chopped
- 1 cup diced bell peppers
- 1 small onion, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 200°C and line a baking sheet with parchment paper.
- Bake whole potatoes until tender, about 45 minutes, then let them cool slightly.
- Slice potatoes in half and carefully scoop out the centers, leaving a sturdy shell.
- Heat olive oil in a pan and sauté diced onion and bell peppers until soft.
- Lightly scramble the eggs with salt and black pepper, keeping them slightly soft.
- In a mixing bowl, combine scooped potato flesh, scrambled eggs, sautéed vegetables, turkey bacon, and shredded cheese.
- Spoon the mixture evenly into the potato skins.
- Place stuffed potatoes back on the baking sheet and bake for 10 to 15 minutes until heated through and cheese is melted.
- Remove from oven and garnish with chopped green onions.
- Serve warm and enjoy.
Notes
- Do not overcook the eggs before baking to keep them soft.
- Use freshly shredded cheese for better melting.
- You can prepare the filling ahead and assemble later.
- Reheat in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 210mg
Keywords: twice baked breakfast potatoes, loaded potato skins breakfast, egg stuffed potatoes, breakfast potato recipe, baked potato brunch