If hashbrowns are the only way potatoes make an appearance at the breakfast table, you're missing out on something simply wonderful. Imagine combining the decadent creaminess of twice-baked potatoes with all of your breakfast favorites:
The result is a great morning dish that will have you fueled all day long. Packed with eggs, bacon, onions, and cheese, the creamy mashed potato filling in these potato skin shells will have you wondering why you haven't been making these for years. Sour cream-infused potato filling in the skins will have you thinking of your favorite steakhouse side, but the addition of crisp bacon, tender scrambled eggs, your favorite melted, bubbly cheese, and the extra punch offered by sliced green onions will have you putting them on your breakfast and brunch favorites list.
You could opt to use ham or sausage in place of the bacon or, for a vegetarian version, skipping the meat entirely. And when it comes to cheese, choose what works for you. I ended up having a hard time deciding which variety to use, so the taters pictured above actually include a blend of six cheeses! Hey, why not? It's a great way to celebrate the weekend, after all.
- 2 baking potatoes, scrubbed and pierced with a fork
- 1 c. cultured sour cream, plus more for serving if desired
- 5 slices thick-cut bacon, cooked & crumbled
- 3 green onions, sliced
- 1 c. shredded cheese
Preheat the oven to 350° F.
Microwave the potatoes until they are soft enough to cut in half and carefully scoop the insides out, leaving a thin shell for filling. Place the empty shells in a shallow baking dish and place the insides in a large bowl.
Add the sour cream, bacon, onions, and cheese to the potato insides and stir until the potatoes are mashed and the fillings are evenly distributed. Fill the reserved potato shells with the mixture. The potatoes will be very full. Bake in the preheated oven for 12-15 minutes or until the fillings are slightly golden and the cheese is melted and bubbly. Serve with additional sour cream, if desired.
- Yields: 4 servings
- Preparation Time: 30 minutes