Bacon Egg Potato Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large eggs
02 -
2 tablespoons olive oil or avocado oil
03 -
1/3 cup cheddar cheese, shredded
04 -
2 medium russet potatoes, cleaned and scrubbed well
05 -
2 tablespoons sliced fresh chives
06 -
4 slices of bacon (nitrate-free)
07 -
Black pepper and sea salt, adjust to taste
# Instructions:
01 -
Turn your oven to 400°F and set the rack in the middle. Poke holes in your potatoes with a fork, coat them lightly with oil, and pop them directly on the center rack. Roast for about 30-40 minutes, until a knife slides in easily.
02 -
Let the potatoes cool down a bit so you can handle them. Cut them lengthwise and scoop out most of the insides, being gentle to avoid tearing the skin. Save what you scoop out for another dish and line up the potato shells in a baking dish. Sprinkle with salt and pepper.
03 -
Lay a slice of bacon inside each potato shell. Toss in some shredded cheddar, and carefully crack an egg on top. Place back into the hot oven for another 15 minutes, or until the whites are firm but the yolks stay soft.
04 -
Take the dish out of the oven and add chopped chives on top with a dash of pepper. Serve right away while everything's still warm. Dig in!
# Notes:
01 -
You can use the scooped potato for mashed potatoes, pancakes, or as a thickener for soups.