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