Looking for something new for your weekend brunch? Try these fun scrambled egg, bacon, and cheese loaded baked potatoes.


  • 4 russet potatoes (medium, baked)
  • salt
  • black pepper
  • 2 scallions
  • 1 tablespoon butter
  • 4 large eggs
  • 4 strips bacon (cooked and crumbled)
  • 2 ounces shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • sour cream (for serving)
  • hot sauce (for serving)


  1. Preheat the oven to 400° F.
  2. Line a baking sheet with aluminum foil.
  3. With a sharp knife, make a lengthwise slit in the top of each potato, slicing only halfway down. Carefully pinch the potatoes to open slightly. Season the insides of the potatoes with salt and black pepper.
  4. Finely mince the scallions.
  5. Heat the butter in a large skillet over medium heat.
  6. Crack the eggs into a mixing bowl and whisk until smooth. Pour the eggs into the skillet, along with half the minced scallions and half the crumbled bacon. Cook for 2-3 minutes, folding the eggs with a rubber spatula, until they are softly scrambled. Sprinkle in half the shredded cheese, and fold to melt it. Season with 1/2 tsp. of salt and 1/4 tsp. of black pepper.
  7. Place the potatoes onto the baking sheet. Spoon an equal amount of the scrambled eggs inside of each potato. Sprinkle the potatoes with the remaining shredded cheese.
  8. Transfer the baking sheet to the middle rack of the oven.
  9. Bake the potatoes for 8-10 minutes, until the cheese is melted and the potatoes are heated through.
  10. Remove the baking sheet from the oven.
  11. Sprinkle the remaining minced scallions and crumbled bacon over the tops of the potatoes.
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