Description
A delicious and fulfilling dish combining crispy bacon, fluffy eggs, and cheddar cheese stuffed into baked russet potatoes, perfect for any meal.
Ingredients
- 2 medium russet potatoes (scrubbed)
- 2 Tbsps avocado oil (or olive oil)
- 4 slices nitrate-free bacon
- 4 large eggs
- 1/3 cup shredded cheddar cheese
- 2 Tbsps sliced chives
- Sea salt and fresh ground black pepper (to taste)
Instructions
- Arrange your oven rack so that it’s right in the center of the oven, then preheat your oven to 400 degrees F.
- After thoroughly washing, pierce the potatoes with a fork a few times, then rub or brush with oil and coat them evenly.
- Place the potatoes directly onto the center oven rack.
- Bake for 30-40 minutes or until the potatoes are tender when pierced with a knife.
- Remove from the oven and allow them to cool slightly.
- Once cool enough to handle, slice each potato in half lengthwise and scoop out the flesh, reserving it for another use.
- Place your potato boats into a baking dish and season them with sea salt and pepper.
- Add one slice of bacon, shredded cheese, and gently crack an egg into each potato half.
- Return the potatoes to the oven and bake for about 15 minutes, or until the egg whites are set and the yolks are still runny.
- Garnish with fresh chopped chives and a sprinkle of ground black pepper, then enjoy!
Notes
For extra crispy bacon, cook it in a skillet before adding it to the potatoes. Don’t overcrowd the baking dish; give each potato space to cook evenly. If you prefer firmer egg yolks, bake the potatoes a bit longer or cover them with aluminum foil for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American