Ingredients
Scale
- 6 large russet potatoes
- 16 oz of thick cut bacon
- 6 large eggs
- 1 cup shredded cheddar cheese
- 2 tbsp green onions
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce
- 2 tbsp Potato Slayer seasoning
Instructions
- Wash potatoes then poke holes in the skin with a fork then season with Potato Slayer seasoning.
- Bake the potatoes at 400° F for 45 minutes. Add bacon on a sheet pan and cook for 20 minutes until crispy.
- When the potatoes are soft, remove from oven and let them cool down.
- Cut them in half then scoop out the insides. Brush a light layer of bacon grease on the inside and add more seasoning then bake for 10 minutes.
- Scramble eggs then cook them over low heat and remove when they’re almost done, yet still wet.
- Stuff the inside of the potato skin with eggs, cheddar cheese and bacon then cook in the oven for 2 minutes until the cheese melts.
- Assemble the chipotle sour cream by blending 1 cup of sour cream with 2 chipotle peppers in adobo sauce.
- Top with green onions and chipotle sour cream and enjoy!
Notes
You can use any kind of potatoes that you have on hand.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
