Double Baked Bacon Egg Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium russet potatoes, scrubbed clean
02 -
2 tablespoons avocado oil or olive oil
03 -
4 slices nitrate-free bacon
04 -
4 large eggs
05 -
1/3 cup shredded cheddar cheese
06 -
2 tablespoons fresh chives, sliced
07 -
Sea salt and freshly ground black pepper, to taste
# Instructions:
01 -
Position rack in center of oven and preheat to 400°F. Pierce potatoes several times with a fork, rub with oil, and place directly on the center oven rack. Bake for 30-40 minutes until tender when pierced with a knife.
02 -
Once potatoes are cool enough to handle, slice each in half lengthwise and carefully scoop out most of the flesh, saving it for another use. Place the hollowed potato skins in a baking dish and season with salt and pepper.
03 -
Place one slice of bacon into each potato boat. Add a sprinkle of shredded cheese, then carefully crack an egg into each one. Return to the hot oven and bake for about 15 minutes, just until egg whites are set but yolks are still runny.
04 -
Remove from oven, garnish with fresh chives and a sprinkle of black pepper. Serve immediately while hot and enjoy!
# Notes:
01 -
The scooped out potato flesh can be used for mashed potatoes, potato pancakes, or added to soups