Go Back
Print Recipe

Twice Baked Breakfast Potatoes

Yield: 4 servings
Click here to track the points on your Weight Watchers app.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 2 medium russet potatoes (baked)
  • 2 tablespoons fat-free sour cream
  • 1/4 cup reduced-fat Mexican cheese, divided
  • 1 tablespoon chives, chopped
  • 2 slices center cut bacon, cooked and chopped, divided
  • 3 eggs, scrambled and cooked
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Slice each potato in half lengthwise and carefully scoop out the flesh, leaving a small border to keep the potato shells intact.
  • Place the scooped-out potato flesh into a bowl and mash it until smooth and creamy. To the mashed potato, add the fat-free sour cream, chives, half of the chopped bacon, and 2 tablespoons of cheese. Mix these ingredients until well combined.
  • Next, season the mixture by adding the garlic powder, salt, and pepper.
  • Top each twice baked potato with the scrambled eggs and the remaining cheese then place on a baking sheet.
  • Bake at 350 degrees F for 20 minutes or until the mixture is heated through.
  • Once the baking time is complete, remove the potatoes from the oven and let them cool for a few minutes.
  • Garnish with the leftover bacon and additional chopped chives.