Egg Stuffed Twice-Baked Potatoes are a simple but filling dish that uses every day pantry ingredients.
So I realize that I missed my last Friday’s post of how my $40/Week Grocery Budget Challenge went for Week #2. I have a perfectly good explanation, I swear. Trevor and I finally went on our honeymoon and spent all week in Jamaica. Yea’mon!
We had a ton of leftovers that my sister could eat while we were gone so the only thing that I had to buy was a gallon of milk. This was well below the budgeted amount and not really worth reading about so I decided to skip the blog post for week 2.
Jamaica was amazing and to be honest we spent most of our time lounging at our resort’s beach or one of their three pools. We drank probably a few too many “dirty bananas” but luckily the walk to our hotel room wasn’t far 🙂
We did venture out to see the island some. Our first adventure was a night tour of the Luminous Lagoon. The water in this lagoon literally glows a bright blue when you swim or make any movement in it at night. It was gorgeous!
And on our second to last day we swam in and jumped off of cliffs at Blue Hole (the most gorgeous blue water cascading down a series of waterfalls and pools). We then went tubing down the White River (named for its clear, white water) and then zip lining in the forest and over the White River. You can check out the tour we took here.
While going on vacation is always fun, coming home is usually not. You are ready to be home but not ready to spend the next day doing loads and loads of laundry and trying to get caught back up with your life. One of the things that I was especially not looking forward to was to cook meals again. That is where these egg stuffed twice-baked potatoes come into play.
I already had all of these ingredients on hand and there is some dead space in this recipe where you are waiting for the potatoes to get done cooking or cooling off. This dead space allowed me time to do other things around the house. Plus, these egg stuffed twice-baked potatoes are filling enough that they can be served on their own and you don’t need to worry about a side dish.
You start off by making your baked potatoes (click here to see three different ways to make baked potatoes!). I used my pressure cooker as I didn’t have all day to wait for them in the slow cooker but I also didn’t want to use the oven and heat up my kitchen as the temperature was in the upper 90’s that day.
After you have cooked your potatoes and allowed them time to cool off, you cut them in half length-wise and then scoop out the insides with a spoon. Make sure to leave about ¼ of an inch around the edges so that your stuffing will stay inside the potato.
Next, combine the scooped out potato, butter, sour cream, eggs, bacon, salt & pepper, and Sriracha in a bowl. Once combined, scoop the mixture back into the potato skins.
Bake in the oven at 375 degrees for 25 minutes. Remove and sprinkle the cheese over the potatoes. Bake for 5 more minutes or until the cheese is melted. Sprinkle green onions over the potatoes before serving.
- 4 large baking potatoes
- ¼ cup butter, softened
- ¼ cup sour cream
- 2 Tbsp Sriracha
- ½ tsp salt
- ¼ tsp pepper
- 2 large eggs
- 4 bacon strips, cooked and crumbled
- 1 cup shredded cheddar cheese
- 4 green onions, sliced
- Preheat oven to 375 degrees. Wash the potatoes clean and pierce each one with a fork several times. Drizzle olive oil over the potatoes and sprinkle them with salt & pepper. Wrap in tin foil.
- Bake for 50-60 minutes or until potatoes are soft. (Click here to see three methods for making baking potatoes.)
- Remove from oven once done. Carefully open the tin foil packets and allow the potatoes to cool for 15 minutes or until cool enough to handle.
- Once cooled, cut the potatoes in half length-wise.
- Using a spoon, scoop out the center of the potatoes, leaving a ~1/4 inch rim of potato and skin left.
- In a small bowl, mix together the potato centers, butter, sour cream, Sriracha, eggs, bacon, salt & pepper.
- Place the potato shells back in their tin foil packets and place the packets on a baking sheet.
- Spoon the potato mixture into the shells. (All of the mixture might not fit back into the shells.)
- Baked 25 minutes and remove from oven. Sprinkle the cheddar cheese over the tops of the potatoes. Bake for 5 more minutes.
- Sprinkle green onions over the top before serving.