Loaded Breakfast Baked Potatoes

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Line a baking sheet with aluminum foil.

3. 3

   Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil. Place the potatoes directly on the middle oven rack.

4. 4

   Bake the potatoes for 60-75 minutes, until fork-tender. Remove the potatoes from the oven and allow them to rest until they're cool enough to handle.

5. 5

   Remove the potatoes from the aluminum foil. With a sharp knife, make a lengthwise slit in the top of each potato, slicing only halfway down. Carefully pinch the potatoes to open slightly. Season the insides of the potatoes with salt and black pepper.

6. 6

   Finely mince the scallions.

7. 7

   Heat the butter in a large skillet over medium-low heat.

8. 8

   Crack the eggs into a mixing bowl and whisk until smooth. Pour the eggs into the skillet, along with half the minced scallions and half the crumbled bacon. Cook for 2-3 minutes, folding the eggs with a rubber spatula, until they are softly scrambled. Sprinkle in half the shredded cheese, and fold to melt it. Season with 1/2 tsp. of salt and 1/4 tsp. of black pepper.

9. 9

   Place the potatoes onto a baking sheet. Spoon an equal amount of the scrambled eggs inside of each potato. Sprinkle the potatoes with the remaining shredded cheese.

10. 10

    Bake the potatoes for 8-10 minutes on the middle rack of oven, until the cheese is melted and the potatoes are heated through.

11. 11

    Check to see that potatoes are done. Remove from oven or add time as needed.

12. 12

    Sprinkle the remaining minced scallions and crumbled bacon over the tops of the potatoes.

13. 13

    Top each potato with a generous spoonful of sour cream, and a few dashes of hot sauce, if desired. Serve immediately.

* Per serving · 4 servings · Values may vary.