Description
Crispy baked potato shells filled with fluffy eggs, melted cheese, crispy bacon, and colorful veggies—these savory stuffed potatoes are a hearty, all-in-one breakfast or brunch that’s as fun to serve as it is to eat.
Ingredients
Units
Scale
- 4 large russet potatoes
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked bacon, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup green onion or chives, chopped
- 2 tbsp milk or cream
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, and rub with olive oil. Prick with a fork and bake directly on the rack for 45–60 minutes, until tender.
- Let potatoes cool slightly, then slice the tops off and carefully scoop out most of the flesh, leaving a sturdy shell.
- In a bowl, whisk together eggs, milk, salt, pepper, cheese, bacon, bell pepper, and green onion.
- Divide the egg mixture among the potato shells.
- Return the stuffed potatoes to a baking dish and bake for 18–20 minutes, until the egg is set and tops are golden.
- Garnish with fresh chopped chives and serve warm.
Notes
- You can use turkey bacon or omit for a vegetarian version.
- Try adding other veggies like mushrooms or spinach.
- Leftover potato flesh can be used in mashed potatoes or soups.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 210mg
