Looking for something new for your weekend brunch? Try these fun scrambled egg, bacon, and cheese-loaded baked potatoes.
Satisfy your sweet tooth with this easy-to-make recipe for Loaded Breakfast Baked Potatoes.
1. Info for Loaded Breakfast Baked Potatoes
- Cook Time: 1 hr 20 min
- Total Time: 1 hr 20 min
- Servings: 4
- Calories: 474.24 kcal
2. Ingredients for Loaded Breakfast Baked Potatoes
- 4 medium russet potatoes
- 3/4 tsp. salt (divided)
- 1/2 tsp. black pepper (divided)
- 2 scallions
- 1 Tbsp. butter
- 4 large eggs
- 4 strips bacon (cooked and crumbled)
- 1/2 cup (2 oz.) shredded cheddar cheese
- black pepper
- Sour cream (for serving)
- Hot sauce (for serving)
Preheat the oven to 400°F.
Line a baking sheet with aluminum foil.
Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil.
Bake the potatoes directly on middle rack of oven until fork tender, 60-75 minutes. When done, remove the potatoes from the oven and allow them to rest until they’re cool enough to handle.
Remove the potatoes from the aluminum foil. With a sharp knife, make a lengthwise slit in the top of each potato, slicing only halfway down. Carefully pinch the potatoes to open slightly. Season the insides of the potatoes with salt and black pepper.
Finely mince the scallions.
Heat the butter in a large skillet over medium-low heat.
Crack the eggs into a mixing bowl and whisk until smooth. Pour the eggs into the skillet, along with half the minced scallions and half the crumbled bacon. Cook, folding the eggs with a rubber spatula, until they are softly scrambled, 2-3 minutes. Sprinkle in half the shredded cheese, and fold to melt it. Season with salt and black pepper.
Place the potatoes on the prepared baking sheet. Spoon an equal amount of the scrambled eggs inside of each potato. Sprinkle the potatoes with the remaining shredded cheese.
Bake the potatoes on middle rack of oven until the cheese is melted and the potatoes are heated through, 8-10 minutes.
Check to see that potatoes are done. Remove from oven or add time as needed.
Sprinkle the remaining minced scallions and crumbled bacon over the tops of the potatoes.
Top each potato with a generous spoonful of sour cream and a few dashes of hot sauce, if desired. Serve immediately.