Large Stuffed Baked Potato Recipe

BREAKFAST

1. 1

   Preheat and Prepare Potatoes

   Preheat oven to 425°F (220°C). Scrub the potatoes clean, dry them, and prick the skins all over with a fork. Rub each potato with olive oil and sprinkle with half of the salt.

2. 2

   Bake Potatoes

   Place the potatoes on a baking sheet. Bake for 60-75 minutes, turning once, until the skins are crisp and a knife easily penetrates the flesh. Remove from oven and let rest 5-10 minutes.

3. 3

   Cook Bacon

   In a skillet over medium heat, cook the bacon until crisp. Transfer to paper towels to drain, then crumble or chop into small pieces.

4. 4

   Sauté Spinach (optional)

   If using spinach, sauté in the bacon fat or a splash of oil until wilted, then roughly chop.

5. 5

   Scramble Eggs

   In a bowl, whisk eggs with milk, a pinch of salt, and pepper. Cook in a nonstick skillet over medium heat, stirring gently, until just set and creamy.

6. 6

   Mash Potato Flesh

   When potatoes are cool enough to handle, cut a lengthwise slit and scoop out the flesh into a bowl. Add butter and mash until smooth. Stir in sour cream, half the cheese, and a pinch more salt and pepper.

7. 7

   Assemble Stuffed Potatoes

   Fluff the potato flesh with a fork. Mix in half of the scrambled eggs, bacon, chopped green onions, and spinach (if using). Spoon or pipe the filling back into the potato skins, dividing evenly.

8. 8

   Finish and Serve

   Top each potato with remaining eggs, sprinkle with the remaining cheese, and bake or broil for 5-7 minutes until cheese is melted and bubbly. Finish with extra sour cream and chopped chives or green onions, and season to taste.