TWICE BAKED POTATOES WITH BACON AND EGGS

Ellen Bales

By
@Starwriter

OMG--how can you go wrong? This dish is to die for!
Recipe & photo: Foodnetwork.com
08-08-14

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
40 Min
Cook:
20 Min
Method:
Bake

Ingredients

4 large
russet potatoes
6 slice
bacon
1/4 c
milk, warmed
1 c
shredded cheddar cheese (4 oz.)
2
scallions, thinly sliced, plus more for topping
1 Tbsp
fresh chopped parsley
4 large
eggs

Step-By-Step

1Pierce he potatoes with a fork and place in microwave until tender, about 16 minutes. Set aside.
2Cook bacon until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
3When cool enough to handle, slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes to a medium bowl, leaving a 1/4-in-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 Tbsp. of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth.
4Stir in the cheese, scallions, parsley, chopped bacon, 1/2 tsp. salt and 1/4 tsp. pepper.
5Season the insides of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon dripings and transfer to a parchment-lined baking sheet.
6One at a time, crack an egg into a cup, then carefully pour into each potato (it's OK if some of the white overflows). Transfer to a preheated 375ยบ oven and bake until the whites are set, 20 to 25 minutes.
7Season with salt and pepper and top with more scallions and the halved bacon strips.

Enjoy!

About this Recipe

Main Ingredient: Potatoes
Regional Style: American