Loaded Baked Potato with Egg
A crispy-skinned baked potato stuffed with melty cheese,smoky bacon, green onions, and a perfectly cooked egg in the center. It’severything you love about a loaded baked potato — upgraded with breakfastenergy.
Ingredients
Method
Bake the potatoes
- Preheat oven to 425°F (220°C).
- Scrub potatoes clean, pat dry, and rub with olive oil, salt, and pepper.
- Pierce each potato a few times with a fork.
- Bake directly on the oven rack for 50–60 minutes, until tender and skins are crisp.
Prepare the filling
- Let baked potatoes cool slightly.
- Slice a long oval on top of each potato and scoop out some of the inside (leave a ½-inch border so it holds its shape).
- Mix the scooped potato with: half the cheese, half the bacon a tablespoon of sour cream, and pinch of salt & pepper
- Spoon this mixture back into each potato.
Add the Egg
- Press the center of the filling to make a shallow well.
- Crack 1 egg into each potato.
- Sprinkle the remaining cheese around the egg, not on top.
- Reduce oven to 400°F (205°C) and bake for 12–18 minutes depending on how runny you like your yolk.
Finish and Serve
- Top each potato with the remaining bacon, green onions, a dollop of sour cream, and herb and hot sauce (optional).
- Serve while hot and melty!
Notes
Variations
Feel free to mix things up! Try adding different toppings like diced tomatoes, jalapeños, or even swap out the cheese for feta or mozzarella.
Storage Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
