Description
These twice baked breakfast potatoes are crispy on the outside, creamy on the inside, and stuffed with cheesy scrambled eggs and green onions for the ultimate morning treat.
Ingredients
Scale
- 4 large russet potatoes, baked
- 4 large eggs, lightly beaten
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 2 green onions, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Whisk eggs with milk, salt, and pepper in a mixing bowl. Stir in shredded cheese and green onions.
- Slice baked potatoes in half lengthwise and scoop out most of the flesh, leaving sturdy shells. Place them on the baking sheet.
- Mash the scooped potato and mix it into the egg mixture. Spoon the mixture back into each shell.
- Bake for 15–20 minutes until filling is set and lightly golden.
- Let rest for 2 minutes before serving. Garnish with extra green onions or a pinch of paprika if desired.
Notes
- Use starchy potatoes like russets for the best texture.
- You can bake the potatoes a day in advance for convenience.
- Try adding leftover roasted veggies for extra flavor.