Name: Twice Baked Potatoes With Spinach Bacon And Eggs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 large russet baking potatoes; 4 slices bacon; 1 cup baby spinach leaves; 4 large eggs; 2 Tbsp sour cream; Seasoned salt and black pepper; 1 1/2 cups Shredded colby-jack cheese (divided); 3 green onion (thinly sliced)

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Twice Baked Potatoes with Spinach Bacon and Eggs are a a breakfast twist on classic twice baked potatoes. They're stiffed filled with smoky bacon, spinach and scrambled eggs. They're a delicious twice baked potato twist that are certain to become a family favorite.

Easy Twice Baked Potatoes with Spinach Bacon and Eggs Recipe

These breakfast potatoes are a "think outside of the box" kind of recipe. I developed this variation on classic twice baked potatoes on the spur of the moment. It was one of those times that I was hoping to have something unique and special to serve guests. I've always I loved the concept of baking eggs and my Baked French Eggs remain a fan favorite here on the blog. I make them often as well.

How to Make the Best Twice Baked Potatoes with Spinach Bacon and Eggs Recipe

I also love that there's no worries about waste, as the potato flesh is incorporated back into the filling. They're beautiful and the presentation is spectacular. Perfect for an elegant brunch or breakfast for dinner.

Ingredients you'll need to make homemade Twice Baked Potatoes for breakfast: Two large russet potatoes, cooked and crumbled bacon, large eggs, sour cream, seasoned salt and black pepper, shredded colby jack cheese, baby spinach and green onions.
Kitchen gadgets you'll need: A sharp knife and cutting board, a skillet to cook the bacon and scramble the eggs, a mixing bowl, measuring cups and spoons and a cheese grater. You'll also need a tablespoon to scoop out the potato.
For a timesaver, these twice baked potatoes can be assembled in advance and chilled in the refrigerator even overnight until baking. In light of that, this recipes uses scrambled eggs. If making in advance, simply follow the recipe to the point of baking, cover with plastic wrap and chill overnight. In the morning, they're ready to go. Keep in mind when baking anything from cold you'll need to increase the baking time so they heat thoroughly. Perfectly easy and oh so scrumptious!
There's a generous amount of shredded colby jack cheese in the filling to hold everything together. It's the edible glue. You an adapt using cheddar or mozzarella or even pepper jack for a little heat.
These potatoes can be made one day in advance. Store baked leftover Twice Baked Potatoes with Spinach, Bacon and Eggs for up to 3 days. Reheat in the microwave in single serving portions.

More Southern Style Potato Recipes to Make

There's hardly a meal that wouldn't be delicious served with potatoes. More easy potato recipes you may also like to make:

Crispy Potato Pancakes served with sour cream and fresh chives.
Loaded Baked Potato Salad is the perfect side for grilled st4eak, chicken or pork.
Loaded Potato Cakes are coated with a surprise coating that makes them super crispy.
Chicken Bacon Ranch Potato Casserole is a complete meal.
Loaded Mashed Potato Spring Rolls are perfect for parties and casual gatherings.

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Twice Baked Potatoes With Spinach Bacon And Eggs

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Twice Baked Potatoes With Spinach Bacon And Eggs

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Breakfast, brunch

Cuisine: American

Keyword: twice-baked-potatoes-with-spinach-bacon-eggs

Servings: 4 servings

Calories: 489kcal

Author: Melissa Sperka

Ingredients

2 large russet baking potatoes
4 slices bacon
1 cup baby spinach leaves
4 large eggs
2 tablespoon sour cream
Seasoned salt and black pepper
1 ½ cups Shredded colby-jack cheese divided
3 green onion thinly sliced

Instructions

Preheat the oven to 450°F. Scrub and dry the potatoes and prick with a fork. Rub with vegetable oil and sprinkle with kosher salt. Bake for 1 hour or until fork tender. Cool just enough to handle then slice in half.. Lower the oven temperature to 350°F if baking immediately.
Use a spoon to scoop out the potato flesh leaving a ½-inch border. Cube the potato flesh.
In a large skillet cook the bacon until crisp then remove to paper towels to drain. Add the potatoes to the drippings and saute for 1-2 minutes. Season with seasoned salt and black pepper. Add the spinach and ½ of the sliced green onion. Saute until the spinach has wilted and the onions have softened around 2 minutes. Push to one side of the skillet.
Whisk together the eggs and sour cream. Season with seasoned salt and black pepper. Pour into the skillet and soft scramble. Add the crumbled bacon back to the pan and gently combine the eggs with the sauteed vegetables. Remove from the heat.
Season the potato shells and sprinkle with ½ of the shredded cheese. Divide the filling between the shells. Top with the remaining cheese.
Bake at 350°F for 15 minutes or until heated through and the cheese has melted.
Serve immediately garnished with green onion.

Notes

The potatoes may be assembled in advance. Cover and chill. Increase the baking time 5-10 minutes when baking from cold.

Nutrition

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