Twice Baked Bacon & Egg Potatoes

Twice Baked Bacon & Egg Potatoes

Ingredients

1. 3 large Idaho russet potatoes
2. 6 eggs
3. 4 slices of bacon (reserving 2 T. of bacon fat from cooking)
4. 4 scallions, chopped finely
5. 1/2 c. cheddar cheese, grated
6. 1/4 c. milk
7. 1/4 t. salt
8. 1/4 t. pepper
9. olive oil, salt and pepper for seasoning the potatoes

Instructions

1. Heat the oven to 400 degrees.
2. Wash the potatoes and season them with salt, pepper and just a small amount of olive oil.
3. Wrap the potatoes in foil and bake for 45 minutes to an hour until soft.
4. While the potatoes are cooking, place bacon into a large skillet and cook until crisp. Reserve 2 T. of the bacon fat before discarding. Let cool and chop into small pieces.
5. Carefully unwrap the potatoes, let cool a few minutes, then cut lengthwise in half.
6. Scoop out most of the potato, leaving a half inch border around the edges and place in a large bowl.
7. Season the potato skins with salt and pepper.
8. Mash with a potato masher or press through a ricer.
9. Add the reserved bacon fat, milk, cheese, scallions, chopped bacon and the 1/4 t. each of salt and pepper.
10. Mix well to combine, then divide the filling evenly into the 6 potato halves.
11. Make a well in the center of the filling with the back of a spoon, large enough to hold an egg.
12. Crack one egg into each well, don’t worry if some spills over, and carefully place in the oven to bake.
13. Bake 20-25 minutes at 375 until the white of the egg is white and opaque.

Notes

If you like a runny yolk, serve these immediately. If you like a more firm yolk, you can let them sit for a few minutes or up to 15 at room temperature.

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