Take your weekend brunch to the next level of comfort food goodness with stuffed and baked bacon and egg potatoes.
Teresa Blackburn
This article has been posted with permission and originally appeared as Bacon and Egg Potato Boats on Relish 
TIP: If potato halves don’t stand upright, cut a thin slice off the bottom to make a flat surface.
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- Total Time: 90 minutes
- Yield: 2 servings 1x
Description
Indulge in these comforting Bacon and Egg Stuffed Potatoes, perfect for a hearty weekend brunch. Crispy bacon and creamy cheese elevate this baked potato dish to new levels of deliciousness.
Ingredients
- 1 Russet potato
- 2 tablespoons butter
- 2 tablespoons milk
- 2 tablespoons shredded Italian blend cheese (like Sargento)
- 1 tablespoon chopped green onion
- 2 slices chopped cooked bacon
- 1/2 teaspoon salt
- Garlic salt, for sprinkling
- Oil, for rubbing
Instructions
- Preheat your oven to 425°F.
- Wash the potato thoroughly, dry it, and pierce several times with a sharp knife or fork.
- Rub the potato with oil and sprinkle liberally with garlic salt for flavor.
- Place the potato directly on the oven rack and bake for 45-60 minutes until tender when pierced with a fork.
- Remove the potato from the oven and let it cool slightly. Cut the potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell.
- In the bowl with the potato flesh, add butter, milk, shredded cheese, chopped green onion, chopped bacon, and salt. Mix until smooth and creamy.
- Spoon the mixture back into the potato shells, mounding slightly.
- Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes until the tops are golden brown and the cheese is melted.
- Serve hot, garnished with additional green onion if desired.
Notes
If potato halves don’t stand upright, cut a thin slice off the bottom to make a flat surface. For a variation, try substituting shredded cheddar or Swiss cheese for the Italian blend cheese and chopped ham for the bacon. You can also use sour cream instead of milk for a richer texture. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 20 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 60 mg
Frequently Asked Questions
What type of potatoes work best for stuffing?
Russet potatoes are ideal for this recipe due to their size and fluffy texture when baked.
How do I prevent the potato halves from tipping over while baking?
If the potato halves don’t stand upright, simply cut a thin slice off the bottom to create a flat surface.
Can I use different types of bacon in this recipe?
Yes, you can use turkey bacon or any other preferred type of bacon, but keep in mind that cooking times may vary.
