Twice-Baked Breakfast Potatoes
(from nmgresearch’s recipe box)
The size of baking potatoes can really vary. Look for potatoes that are 3/4 to 1 lb each so a large egg will nestle comfortably in the mashed pulp filling to bake.
Source: Pillsbury
Prep time: 20 minutes
Cook time: 130 minutes
Serves 8 people
Categories: BREAKFAST & BRUNCH
Ingredients
- 4 large baking potatoes (about 1 lb. each)
- 1 container (8 oz.) sour cream
- 4 medium green onions, finely chopped (1/4 cup)
- 1/2 teaspoon salt
- 1 cup shredded sharp Cheddar cheese (4 oz)
- 8 eggs
- 8 slices bacon, crisply cooked, crumbled
Directions
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oven to 375. Pierce potatoes with fork. Place directly on oven rack. Bake 1 hour 20 minutes or until tender. Cool slightly.
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Line 15×10×1-inch pan with foil; spray foil with cooking spray. Cut each potato in half lengthwise. Carefully scoop out pulp, leaving 1/4-inch-thick shells; place potato pulp in medium bowl. Place potato shells in pan.
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To potato pulp in bowl, add 1/2 cup of the sour cream, the onions and salt; mash with potato masher or spoon. Stir in 1/2 cup of the cheese. Divide mixture evenly among potato shells. Make large well in center of potato mixture in each shell; crack 1 egg into each well. Sprinkle with remaining 1/2 cup cheese.
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Bake 30 minutes or until egg is set and cooked. Top with remaining 1/2 cup sour cream; sprinkle with bacon.