Twice Baked Bacon & Egg Potatoes2015-09-26
- Yield : 6
- Servings : 6
- Prep Time : 10m
- Cook Time : 1:10 h
- Ready In : 1:20 h
I absolutely love these. They are full of flavor, filling and healthy.
- 3 Large Potatoes
- 6 Eggs
- 4 Slices of Bacon
- 4 Scallions, chopped finely
- ½ Cup cheddar cheese, grated
- ¼ Cup milk
- ¼ Teaspoon salt
- ¼ Teaspoon pepper
- Olive Oil
Heat the oven to 200 degrees.
Wash the potatoes and season them with salt, pepper and just a small amount of olive oil.
Wrap the potatoes in foil and bake for 45 minutes to an hour until soft.
While the potatoes are cooking, place bacon into a large skillet and cook until crisp. Reserve 2 Teaspoons of the bacon fat before discarding. Let cool and chop into small pieces.
Carefully unwrap the potatoes, let cool a few minutes, then cut lengthwise in half.
Scoop out most of the potato, leaving a half inch border around the edges and place in a large bowl.
Season the potato skins with salt and pepper.
Mash with a potato masher or press through a ricer.
Add the reserved bacon fat, milk, cheese, scallions, chopped bacon and the ¼ t. each of salt and pepper. 10.Mix well to combine, then divide the filling evenly into the 6 potato halves.
Make a well in the center of the filling with the back of a spoon, large enough to hold an egg.
Crack one egg into each well, don't worry if some spills over, and carefully place in the oven to bake.
Bake 20-25 minutes at 180 degrees until the white of the egg is white.If you like this recipe please give us feedback by clicking the like or share buttons below. Thanks.
Average Member Rating
(0 / 5)
0 people rated this recipe