Twice-Baked Bacon Potatoes (Printable Version)
Crispy potato boats with bacon, egg, and melty cheese—a savory, satisfying comfort breakfast or brunch.
# Everything You’ll Need:
→ Main Ingredients
01 -
2 medium russet potatoes, scrubbed clean
02 -
2 tablespoons olive oil or avocado oil
03 -
4 strips bacon, nitrate-free preferred
04 -
4 large eggs, preferably fresh
05 -
1/3 cup shredded cheddar cheese
06 -
2 tablespoons chopped fresh chives
07 -
Sea salt and freshly cracked black pepper to taste
# Steps to Cook:
01 -
Preheat oven to 400°F with rack positioned in center. Pierce potatoes several times with fork, coat lightly with oil, and place directly on oven rack. Bake 30-40 minutes until knife slides in easily.
02 -
Once potatoes are cool enough to handle, slice lengthwise and carefully scoop out flesh, reserving for other uses. Place hollow potato skins in baking dish and season lightly with salt and pepper.
03 -
Place one bacon strip in each potato skin, top with shredded cheese, then crack one egg into each cavity. Return to oven and bake 15 minutes until egg whites are set but yolks remain runny.
04 -
Remove from oven and sprinkle with fresh chives and black pepper. Serve immediately while hot.
# Extra Suggestions:
01 -
Reserved potato flesh can be used for mashed potatoes, soups, or potato fritters