Twice Baked Bacon & Egg Potatoes
Minggu, 18 Agustus 2019
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Twice Baked Bacon & Egg Potatoes
Ingredients
- 3 large Idaho russet potatoes
- 6 eggs
- 4 slices of bacon (reserving 2 T. of bacon fat from cooking)
- 4 scallions, chopped finely
- 1/2 c. cheddar cheese, grated
- 1/4 c. milk
- 1/4 t. salt
- 1/4 t. pepper
- olive oil, salt and pepper for seasoning the potatoes
Instructions
- Heat the oven to 400 degrees.
- Wash the potatoes and season them with salt, pepper and just a small amount of olive oil.
- Wrap the potatoes in foil and bake for 45 minutes to an hour until soft.
- 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.
- Carefully unwrap the potatoes, let cool a few minutes, then cut lengthwise in half.
- Scoop out most of the potato, leaving a half inch border around the edges and place in a large bowl.
- Season the potato skins with salt and pepper.
- Mash with a potato masher or press through a ricer.
- Add the reserved bacon fat, milk, cheese, scallions, chopped bacon and the 1/4 t. each of salt and pepper.
- Mix well to combine, then divide the filling evenly into the 6 potato halves.
- Make a well in the center of the filling with the back of a spoon, large enough to hold an egg.
- Crack one egg into each well, don’t worry if some spills over, and carefully place in the oven to bake.
- Bake 20-25 minutes at 375 until the white of the egg is white and opaque.
Notes
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.
