Ingredients
2 medium russet potatoes, baked
2 tablespoons fat-free sour cream
¼ cup reduced-fat Mexican cheese, divided
1 tablespoon fresh chives, chopped
2 slices center-cut bacon, cooked and chopped, divided
3 large eggs, scrambled and cooked
⅛ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon black pepper
Instructions
-
Prepare the Potatoes
Slice each baked potato in half lengthwise. Carefully scoop out the flesh, leaving about a ¼-inch border to keep the potato shells sturdy. -
Make the Filling
Mash the scooped-out potato flesh in a medium bowl until smooth. Add the fat-free sour cream, half of the chopped bacon, half of the cheese, and chopped chives. Stir to combine. -
Season the Mixture
Add garlic powder, salt, and black pepper, then mix well to ensure even flavor distribution. -
Fill the Potato Shells
Spoon the creamy potato mixture back into each shell, spreading it evenly. Top each half with scrambled eggs and the remaining cheese. -
Bake Again
Place the filled potatoes on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 20 minutes, or until hot and the cheese is melted and lightly golden. -
Serve & Garnish
Remove from the oven and let cool slightly. Garnish with the remaining bacon and extra chives. Serve warm with optional toppings like sour cream or hot sauce.
Notes
- Cheese Options: Swap reduced-fat Mexican blend with cheddar, Monterey Jack, or pepper jack.
- Protein Boost: Mix in cooked turkey sausage or diced ham for extra protein.
- Vegetarian Option: Skip the bacon and add sautéed spinach, mushrooms, or bell peppers.
- Meal Prep Tip: Bake your potatoes the night before to save time in the morning.
- Prep Time: 15 min
- Cook Time: 20 min