Twice baked potatoes are delish, but how awesome does a twice baked breakfast potato sound? I’m such a HUGE breakfast fan and could eat it for all three meals easily. I whipped up this recipe for a contest, yep, a contest!
Next month I’ll be attending the Food & Wine Conference presented by Sunday Supper and Rosen Shingle Creek. This will be my first food blog conference and I’m so very excited about it! After attending a few conferences I know the benefit of them. I’m sure I’ll not only learn a few things from this conference but will walk away with great connections. The event is held at a Rosen property which you already know I totally love!
We’ve all seen breakfast potatoes but have you tried sour cream mixed scrambled egg twice baked potatoes?
Twice Baked Scrambled Eggs Breakfast Potatoes
3 large Idaho Potatoes
5 slices of bacon
1/2 cup of shredded cheese
1 cup of sour cream
Bake the potatoes at 375 for 1.5 hours. Make sure to poke holes in your potatoes prior to baking. Remove your potatoes from the oven and set them to the side to cool slightly so they are easier to handle. Begin scrambling the eggs and cooking the bacon. Once the eggs and bacon are complete set them to the side and start to work on your potatoes. Cut your potatoes into boats and with a spoon carve out the inside cooked potatoes.
In a bowl combine your potatoes with 1 cup of sour cream. Combine the sour cream mixed potatoes with the cooked eggs and chopped bacon. Fill your potato boats with the mixture. Sprinkle on your cheese and return to the oven for 20 minutes. Serve and enjoy!
Serves 2-4. Cut the large potatoes in half for the little ones.
Wish me luck! Can’t wait to share details about how the conference went and if I was lucky enough to snag one of the three prize winning spots. Now go bake some awesome potatoes, friends.