Twice Baked Breakfast Potatoes

Ingredients

• Russet potatoes (4 large)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Bacon (6 strips, cooked and crumbled)
• Cheddar cheese (1 cup, shredded (divided))
• Eggs (4 large)
• Green onions (1/4 cup, chopped (plus more for garnish))

Instructions

1. Preheat your oven to 400°F (200°C).
2. Scrub the russet potatoes clean and dry them thoroughly. Prick each potato several times with a fork to allow steam to escape during baking.
3. Rub the potatoes with olive oil and season generously with salt and pepper.
4. Place the potatoes on a baking sheet and bake for about 60 minutes, or until they're tender and the skins are crispy.
5. Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the insides, leaving a thin layer of potato attached to the skin to maintain structure.
6. In a mixing bowl, combine the scooped-out potato, crumbled bacon, 1/2 cup of the shredded cheddar cheese, eggs, and chopped green onions. Season the mixture with additional salt and pepper to taste.
7. Spoon the filling back into the potato skins and top with the remaining 1/2 cup of cheddar cheese.
8. Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the eggs are fully set.
9. Serve hot, garnished with extra green onions if desired.