Crispy russet potatoes filled with fluffy mashed potatoes, scrambled eggs, bacon, and cheese, then baked again until golden. A warm and filling breakfast perfect for brunch or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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4 large russet potatoes
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1 tbsp olive oil
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Salt and pepper
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4 eggs, lightly scrambled
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6 slices of bacon, cooked and crumbled
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1 cup shredded cheddar (or preferred cheese)
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1/4 cup sour cream or cream cheese (optional)
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2 tbsp butter
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2 green onions, finely sliced
Instructions
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Preheat oven to 400°F. Clean and pierce potatoes, rub with oil, season, and bake for 45–60 minutes.
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Cool slightly, slice in half, and scoop out most of the potato.
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Mash with butter, sour cream (if using), salt, and pepper.
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Stir in scrambled eggs, bacon, cheese, and green onions, saving a bit of each for topping.
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Refill the potato skins, top with remaining cheese and bacon.
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Bake at 375°F for 15–20 minutes until hot and golden.
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Sprinkle with extra green onions and serve.