Loaded Twice-Baked Potatoes with Egg and Bacon
Loaded Twice-Baked Potatoes with Egg and Bacon
Ingredients
For the Potatoes
- 3 russet potatoes, large
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Filling
- 3 large eggs, hard-boiled, diced
- 4 slices bacon, cooked crisp, crumbled
- 2 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 1/4 cup canned diced green chiles, drained
- 1/2 red bell pepper, diced
- 2 green onions, thinly sliced, plus more for garnish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon hot sauce, optional, for a touch of heat and color
For the Topping
- 1 cup shredded sharp cheddar cheese
Instructions
- 1
Preheat your oven to 400°F. Thoroughly wash and scrub the russet potatoes. Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with salt.
⏱️ 5 min•🌡️ 400
- 2
Place the seasoned potatoes directly on the oven rack and bake for 60 minutes, or until they are tender when squeezed. While the potatoes are baking, hard-boil the eggs and cook the bacon until crisp. Set aside to cool.
⏱️ 60 min•🌡️ 400
- 3
Once the potatoes are baked, carefully remove them from the oven and let them cool for about 10-15 minutes until they are cool enough to handle. Reduce the oven temperature to 375°F.
⏱️ 15 min•🌡️ 375
- 4
Carefully slice each potato in half lengthwise. Using a spoon, scoop out the cooked potato flesh into a large mixing bowl, leaving about a 1/4-inch border of potato attached to the skin to create sturdy potato 'boats'.
⏱️ 10 min
- 5
To the scooped potato flesh, add the diced hard-boiled eggs, crumbled bacon, melted unsalted butter, sour cream, drained diced green chiles, diced red bell pepper, thinly sliced green onions, garlic powder, onion powder, salt, black pepper, and hot sauce (if using).
⏱️ 5 min
- 6
Mash and mix all the ingredients in the bowl until well combined and creamy. Be careful not to overmix, as this can make the potatoes gummy. Taste and adjust seasonings as needed.
⏱️ 5 min
- 7
Spoon the potato filling back into the hollowed-out potato skins, mounding it generously. Place the filled potato halves on a baking sheet.
⏱️ 5 min
- 8
Sprinkle the shredded sharp cheddar cheese evenly over the top of each loaded potato half.
⏱️ 2 min
- 9
Bake the loaded potatoes in the preheated 375°F oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Garnish with extra sliced green onions, if desired, and serve hot.
⏱️ 20 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Loaded Twice-Baked Potatoes with Egg and Bacon
Ingredients
For the Potatoes
- 3 russet potatoes, large
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Filling
- 3 large eggs, hard-boiled, diced
- 4 slices bacon, cooked crisp, crumbled
- 2 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 1/4 cup canned diced green chiles, drained
- 1/2 red bell pepper, diced
- 2 green onions, thinly sliced, plus more for garnish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon hot sauce, optional, for a touch of heat and color
For the Topping
- 1 cup shredded sharp cheddar cheese
Instructions
- 1
Preheat your oven to 400°F. Thoroughly wash and scrub the russet potatoes. Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with salt.
⏱️ 5 min•🌡️ 400 - 2
Place the seasoned potatoes directly on the oven rack and bake for 60 minutes, or until they are tender when squeezed. While the potatoes are baking, hard-boil the eggs and cook the bacon until crisp. Set aside to cool.
⏱️ 60 min•🌡️ 400 - 3
Once the potatoes are baked, carefully remove them from the oven and let them cool for about 10-15 minutes until they are cool enough to handle. Reduce the oven temperature to 375°F.
⏱️ 15 min•🌡️ 375 - 4
Carefully slice each potato in half lengthwise. Using a spoon, scoop out the cooked potato flesh into a large mixing bowl, leaving about a 1/4-inch border of potato attached to the skin to create sturdy potato 'boats'.
⏱️ 10 min - 5
To the scooped potato flesh, add the diced hard-boiled eggs, crumbled bacon, melted unsalted butter, sour cream, drained diced green chiles, diced red bell pepper, thinly sliced green onions, garlic powder, onion powder, salt, black pepper, and hot sauce (if using).
⏱️ 5 min - 6
Mash and mix all the ingredients in the bowl until well combined and creamy. Be careful not to overmix, as this can make the potatoes gummy. Taste and adjust seasonings as needed.
⏱️ 5 min - 7
Spoon the potato filling back into the hollowed-out potato skins, mounding it generously. Place the filled potato halves on a baking sheet.
⏱️ 5 min - 8
Sprinkle the shredded sharp cheddar cheese evenly over the top of each loaded potato half.
⏱️ 2 min - 9
Bake the loaded potatoes in the preheated 375°F oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Garnish with extra sliced green onions, if desired, and serve hot.
⏱️ 20 min•🌡️ 375