Twice-Baked Potato with Bacon & Eggs

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

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. 

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.

Twice-Baked Potato with Bacon & Eggs

Marla Hingley

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Servings 4

Ingredients

  

1x2x3x

• 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.

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