Twice Baked Potatoes with Bacon and Eggs

Crispy potato shells filled with creamy cheddar mashed potatoes, bacon, scallions and parsley, then topped with an egg and baked until the white is set. A hearty breakfast or brunch dish with everything in one potato.

Servings: 4
Prep Time: About 25 minutes
Cook Time: About 45 minutes

Ingredients:

• 4 large russet potatoes
• 6 slices bacon
• ¼ cup milk, warmed
• 1 cup (4 ounces) shredded cheddar cheese
• 2 scallions, thinly sliced, plus additional for garnish
• 1 tablespoon chopped fresh parsley
• ½ teaspoon kosher salt, plus more for seasoning
• ¼ teaspoon freshly ground black pepper, plus more for seasoning
• 4 large eggs

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Pierce the potatoes several times with a fork. Place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
3. Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 9–11 minutes. Transfer to paper towels, reserving the bacon drippings.
4. Roughly chop 4 slices of bacon. Break the remaining 2 slices in half and reserve them for topping the finished potatoes.
5. Slice approximately ¼ inch from the top of each potato lengthwise.
6. Scoop the flesh from 3 potatoes into a medium bowl, leaving approximately a ¼-inch-thick shell. Scoop out the fourth potato in the same manner, but discard or reserve its flesh for another use.
7. Add 2 tablespoons reserved bacon drippings and the warm milk to the potato flesh. Mash until smooth.
8. Stir in the cheddar cheese, scallions, parsley, chopped bacon, ½ teaspoon salt and ¼ teaspoon pepper.
9. Season the insides of the potato shells lightly with salt and pepper.
10. Divide the potato filling evenly among the four shells.
11. Using the back of a spoon, make a long, deep well down the center of each potato. The well should be large enough to hold an egg.
12. Brush the outsides of the potato skins with the remaining bacon drippings and place them on the prepared baking sheet.
13. Crack one egg into a small bowl, then carefully pour it into the well of one potato. Repeat with the remaining eggs. A little overflowing egg white is fine.
14. Bake for 20–25 minutes, or until the egg whites are set and the yolks are cooked to your preference.
15. Season with additional salt and pepper and garnish with sliced scallions.
16. Top each potato with a reserved half-slice of crispy bacon and serve immediately.

Tip: Make the wells in the potato filling deeper and wider than you think you'll need. This helps keep the eggs contained as you transfer the potatoes to the oven.

Source: Not provided