Ingredients
4 large Russet Potatoes (about 1.5–2 lbs total)
6 slices bacon, cooked and crumbled
2 large eggs
1 cup shredded Cheddar cheese (plus more for topping)
1/4 cup milk (any kind)
2 tablespoons unsalted butter
2 tablespoons chopped green onions (plus more for garnish)
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. 1. Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, prick with fork, and bake directly on oven rack for 45-60 minutes until tender.
2. 2. While potatoes bake, cook bacon until crispy, drain on paper towel, and crumble. Set some aside for garnish.
3. 3. Let baked potatoes cool slightly (10-15 minutes). Slice each in half lengthwise. Scoop out flesh into a large bowl, leaving a 1/4-inch shell.
4. 4. To the potato flesh, add butter, milk, salt, pepper, and most of the shredded cheddar (reserve some). Mash until mostly smooth with a few lumps.
5. 5. Crack eggs into the mixture, add most of the bacon and green onions. Stir well.
6. 6. Spoon filling back into potato skins, mounding high. Sprinkle reserved cheese and bacon on top.
7. 7. Place on baking sheet and bake 15-20 minutes until cheese melts and filling is hot. For extra crispiness, broil 1-2 minutes, watching carefully.
8. 8. Garnish with fresh green onions and serve immediately.
Notes
For make-ahead: Assemble stuffed potatoes completely, cover tightly, and refrigerate up to 2 days before second bake. Add 10-15 minutes to second bake time. To freeze: Cool after second bake, wrap each tightly in plastic wrap and then in foil or freezer bag; freeze up to 3 months. Reheat frozen at 375°F for 35-45 minutes. For vegetarian: Omit bacon, add sautéed mushrooms, spinach, or bell peppers. For dairy-free: Use unsweetened plant milk and dairy-free cheese and butter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 1g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 120mg