Twice-Baked Bacon Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Scrub 2 medium russet potatoes until clean
02 -
2 tablespoons of olive oil or avocado oil
03 -
4 strips of bacon, nitrate-free preferred
04 -
4 large eggs, preferably fresh
05 -
1/3 cup of shredded cheddar cheese
06 -
2 tablespoons of chopped fresh chives
07 -
A pinch of sea salt and some freshly cracked black pepper to season
# Instructions:
01 -
Turn your oven to 400°F and set the rack in the middle. Use a fork to poke a few holes into the potatoes, cover them lightly with oil, and place them straight onto the rack. Let them cook for 30-40 minutes or wait until a knife slides in easily.
02 -
When the potatoes are cool enough to hold without burning your hands, slice each one down its length. Carefully scoop out the middle flesh, keeping it aside for later recipes. Lay the potato skins in a baking pan and lightly season with salt and pepper.
03 -
Put one strip of bacon inside each potato skin, toss some shredded cheese on top, and gently crack an egg into each opening. Put the dish back in the oven and bake for around 15 minutes, or until the egg whites look solid but the yolks remain soft.
04 -
Take the potatoes out of the oven, sprinkle them with fresh chives and a little black pepper. Serve them up hot and dig in while they're fresh!
# Notes:
01 -
You can save the scooped-out potato insides for mashed potatoes, soups, or potato fritters.