In a small skillet, melt 1 tablespoon butter. Add lightly beaten eggs, stirring until scrambled and just cooked. Do not overcook. Set aside.
Cut large, cooked potatoes in half lengthwise. Using a spoon, hallow out skins. Place potato pulp in a medium mixing bowl. Place potato skins on a baking sheet.
Mash potato pulp with sour cream and 1 tablespoon butter.
Stir in shredded cheddar cheese, chives, garlic powder and ground black pepper, mix well.
Using two forks, toss scrambled eggs with potato mixture. Do not over mix, just lightly toss.
Fill potato skins, mixture will be heaping.
Place back into oven for 10 minutes, or until hot all the way through.
Immediately top with additional cheddar cheese, crumbled bacon, chives and any additional condiments you desire.
If you’ve given our Twice Baked Breakfast Potatoes a try, make sure to come back through and let us know how they were!
*Use leftover baked potatoes or pierce your potato several times and microwave for 4-5 minutes. The size of potato and power of your microwave will make cooking time vary greatly, please keep an eye out while it cooks! *Hot potatoes tend to work better. If you are using leftovers, scoop out the potato and heat in the microwave before mashing.