Twice Baked Bacon & Egg Potatoes

Twice Baked Bacon & Egg Potatoes


  1. 3 large Idaho russet potatoes
  2. 6 eggs
  3. 4 slices of bacon (reserving 2 T. of bacon fat from cooking)
  4. 4 scallions, chopped finely
  5. 1/2 c. cheddar cheese, grated
  6. 1/4 c. milk
  7. 1/4 t. salt
  8. 1/4 t. pepper
  9. olive oil, salt and pepper for seasoning the potatoes


  1. Heat the oven to 400 degrees.
  2. Wash the potatoes and season them with salt, pepper and just a small amount of olive oil.
  3. Wrap the potatoes in foil and bake for 45 minutes to an hour until soft.
  4. While the potatoes are cooking, place bacon into a large skillet and cook until crisp. Reserve 2 T. of the bacon fat before discarding. Let cool and chop into small pieces.
  5. Carefully unwrap the potatoes, let cool a few minutes, then cut lengthwise in half.
  6. Scoop out most of the potato, leaving a half inch border around the edges and place in a large bowl.
  7. Season the potato skins with salt and pepper.
  8. Mash with a potato masher or press through a ricer.
  9. Add the reserved bacon fat, milk, cheese, scallions, chopped bacon and the 1/4 t. each of salt and pepper.
  10. Mix well to combine, then divide the filling evenly into the 6 potato halves.
  11. Make a well in the center of the filling with the back of a spoon, large enough to hold an egg.
  12. Crack one egg into each well, don’t worry if some spills over, and carefully place in the oven to bake.
  13. Bake 20-25 minutes at 375 until the white of the egg is white and opaque.

If you like a runny yolk, serve these immediately. If you like a more firm yolk, you can let them sit for a few minutes or up to 15 at room temperature.

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