A combination of a twice baked potato and bacon & eggs makes this breakfast a sure-fire hit!

TwiceBakedPotatoEggs1

Scoop out the potato flesh and place in a bowl, leaving about 1/4″ of flesh in the potato  to maintain its structure. Add the remaining filling ingredients and mash until smooth. TwiceBakedPotatoEggs2

Once the potatoes are filled, form a lip around the top and a depression in the middle to hold the egg. You can crack the egg directly into the depression, or pour it in using a measuring up (I found this less messy). Bake until eggs are set to your likeness.TwiceBakedPotatoEggs3

TwiceBakedPotatoEggs1

Twice-Baked Potato with Bacon & Eggs

Marla Hingley
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 6 slices GF bacon
  • 4 large potatoes
  • 2 Tbsp butter or margarine
  • ¼ cup milk
  • 1 cup cheddar cheese 4oz, grated
  • 2 green onions thinly sliced (reserve 1 Tbsp for garnish)
  • 1 Tbsp fresh parsley reserve 1 Tbsp for garnish
  • Salt and pepper
  • 4 eggs

Instructions
 

  • Pierce the potatoes all over and bake in the oven until tender (about 40 minutes at 400°F). Or cook them in a quarter of the time using the microwave -cook on high for 15 minutes, or until fork tender. Set aside to cool slightly.
  • Cook the bacon until crisp. Set 2 strips aside and break in half. Finely chop the remaining strips. Set aside.
  • Slice ¼” from the top of each potato, and scoop out the filling into a large bowl. Add butter and milk and mash until smooth. Stir in the cheese, onion, parsley, and reserved chopped bacon. Season to taste with salt and pepper.
  • Divide the mixture and fill the potato skins (if desired, before you fill the potatoes, you can season each with salt and pepper and drizzle in a bit more melted butter). Around the top of the potato skin, build up a bit of the mashed potatoes around the opening to create a rim, then make a depression in the center to hold the egg. Place the potatoes onto a baking pan, and carefully crack an egg into each depression.
  • Bake at 375°F for 25-35 minutes or until the egg is cooked to your desired firmness. Eggs baked in the oven can develop a thin crisp ‘skin’ over the yolk. Just peel it off before you serve it.
  • To serve, top with remaining half slices of bacon, and garnish with green onion and parsley.

Notes

For different flavor try adding finely diced; ham, spinach or broccoli.
Tried this recipe?Let us know how it was!
See also  Cucumber & Tomato Salsa

 

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