Description
Crispy potato shells filled with creamy mashed potato, topped with sharp cheddar and baked eggs for a cozy, hearty breakfast or brunch dish.
Ingredients
Scale
- 3 large russet potatoes, baked and halved
- 2 tablespoons unsalted butter
- 1/4 cup warm milk
- 1/4 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, plus more for topping
- 1/2 teaspoon garlic powder
- 6 large eggs
- 1 tablespoon chopped fresh chives
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Scoop the flesh from the baked potato halves into a mixing bowl, leaving a thin border inside the skins so they stay sturdy.
- Add the butter, warm milk, sour cream, 3/4 cup of the shredded cheddar, salt, black pepper, and garlic powder to the bowl. Mash until smooth and fluffy.
- Arrange the hollowed potato skins on the prepared baking sheet so they sit level.
- Spoon the mashed potato mixture back into each shell and make a shallow well in the center of each one.
- Crack 1 egg into each potato half and sprinkle the tops with the remaining cheddar cheese.
- Bake for 15 to 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Remove from the oven, let rest for 2 to 3 minutes, then top with chopped chives and extra black pepper before serving.
Notes
- Use potatoes that are similar in size so they bake evenly.
- Crack each egg into a small bowl first for easier filling.
- For crispier skins, bake the hollowed potato shells for a few extra minutes before refilling.
- Greek yogurt can replace sour cream if needed.
Nutrition
- Serving Size: 1 potato half
- Calories: 265
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 205 mg
Keywords: twice baked breakfast potatoes, loaded breakfast potatoes, baked egg potatoes, cheddar potato breakfast, brunch potatoes