Description
Fluffy twice baked potato halves filled with creamy mashed potato, sharp cheddar, sour cream, and green onions, then topped with baked eggs for a hearty and comforting breakfast.
Ingredients
Scale
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, shredded and divided
- 3 tablespoons green onions, thinly sliced, plus more for garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper, plus more for topping
- 8 large eggs
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Scrub the potatoes, prick them with a fork, and place them on the baking sheet.
- Bake the potatoes for 50 to 60 minutes, or until very tender. Let them cool for 10 minutes, then slice each potato in half lengthwise.
- Scoop the potato flesh into a mixing bowl, leaving a thin border inside each skin so the shells stay sturdy.
- Add the butter, milk, sour cream, 1 cup of the shredded cheddar, green onions, salt, and black pepper to the bowl. Mash until creamy and well combined.
- Place the potato skins back on the prepared baking sheet. Spoon the filling back into each shell and make a shallow well in the center of each half.
- Sprinkle the remaining 1/2 cup cheddar over the tops and around the wells. Crack 1 egg into each well.
- Return the tray to the oven and bake for 15 to 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Let the potatoes rest for 2 to 3 minutes, then garnish with extra green onions and black pepper before serving.
Notes
- Crack each egg into a small bowl first for easier transfer into the potato wells.
- Use evenly sized potatoes so they bake and finish at the same pace.
- For make-ahead prep, bake and fill the potatoes in advance, then add the eggs just before the final bake.
- Reheat leftovers in the oven for the best texture.
Nutrition
- Serving Size: 2 potato halves
- Calories: 520
- Sugar: 4g
- Sodium: 690mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 390mg
Keywords: twice baked loaded breakfast potatoes, breakfast potatoes, baked potato breakfast, cheesy egg potatoes, brunch potato recipe