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

Scale

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