Real Recipes From Real Home Cooks ®

twice baked potatoes with bacon and eggs

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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

yield 4 serving(s)
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For twice baked potatoes with bacon and eggs

  • 4 lg
    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 lg
    eggs

How To Make twice baked potatoes with bacon and eggs

  • 1
    Pierce he potatoes with a fork and place in microwave until tender, about 16 minutes. Set aside.
  • 2
    Cook 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.
  • 3
    When 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.
  • 4
    Stir in the cheese, scallions, parsley, chopped bacon, 1/2 tsp. salt and 1/4 tsp. pepper.
  • 5
    Season 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.
  • 6
    One 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 375º oven and bake until the whites are set, 20 to 25 minutes.
  • 7
    Season with salt and pepper and top with more scallions and the halved bacon strips. Enjoy!
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