Bacon Egg Potato Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 big russet potatoes, scrubbed and clean
02 -
4 strips of nitrate-free bacon
03 -
2 spoons of olive or avocado oil
04 -
4 eggs, large
05 -
A third cup of shredded cheddar
06 -
A pinch of freshly ground pepper and salt to taste
07 -
2 spoons of chopped fresh chives
# Instructions:
01 -
Crank your oven to 400°F and set the rack in the middle. Using a fork, jab the potatoes a few times, rub some oil on them, and put them directly on the oven rack. Let them roast for 30-40 minutes until soft when you poke them with a knife.
02 -
After the potatoes cool down a bit, cut them in half from top to bottom. Scoop most of the insides out carefully, keeping it aside for another dish. Put the potato shells in a baking dish and season lightly with salt and pepper.
03 -
Put a slice of bacon in each potato shell. Sprinkle on some cheddar, then gently crack an egg into every shell. Slide it back into the oven and let it bake for roughly 15 minutes, until the eggs have firm whites but still-soft yolks.
04 -
Take them out of the oven and dress them with chopped chives plus a dash of black pepper. Serve right away while they're warm and tasty!
# Notes:
01 -
The potato insides are perfect for whipping up mashed potatoes, frying into pancakes, or stirring into soups.