Twice-Baked Breakfast Potatoes


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


Heat oven to 375°F. Pierce potatoes with fork. Place directly on oven rack. Bake 1 hour 20 minutes or until tender. Cool slightly.

Line 15x10x1-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.

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.

Bake 30 minutes or until egg is set and cooked. Top with remaining 1/2 cup sour cream; sprinkle with bacon.

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