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


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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

Directions Step-By-Step

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 375ยบ 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!

About this Recipe

Main Ingredient: Potatoes
Regional Style: American