Twice Baked Breakfast Potatoes

Twice Baked Breakfast Potatoes

Seriously? How is it already that time of the year again? It seems like we were just buying pool noodles and now we are looking for backpacks.

Ingredients :

• 2 large russet potatoes , cooked*
• 2 tablespoons butter , divided
• 3 eggs , lightly beaten
• ½ cup smithfield hometown original bacon , cooked and crumbled
• 2 tablespoons sour cream
• ¼ cup cheddar cheese , shredded
• 1 tablespoon chives , minced
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees.
2. In a small skillet, melt 1 tablespoon butter. Add lightly beaten eggs, stirring until scrambled and just cooked. Do not overcook. Set aside.
3. Cut large, cooked potatoes in half lengthwise. Using a spoon, hallow out skins. Place potato pulp in a medium mixing bowl. Place potato skins on a baking sheet.
4. Mash potato pulp with sour cream and 1 tablespoon butter.
5. Stir in shredded cheddar cheese, chives, garlic powder and ground black pepper, mix well.
6. Using two forks, toss scrambled eggs with potato mixture. Do not over mix, just lightly toss.
7. Fill potato skins, mixture will be heaping.
8. Place back into oven for 10 minutes, or until hot all the way through.
9. Immediately top with additional cheddar cheese, crumbled bacon, chives and any additional condiments you desire.
10. If you’ve given our Twice Baked Breakfast Potatoes a try, make sure to come back through and let us know how they were!