Ingredients
- 3 russet potatoes
- 6 strips bacon
- 1 cup shredded cheddar cheese
- 6 eggs
- 2 tablespoons fresh chive, chopped
Directions
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Preheat oven to 400˚F (200˚C).
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On a cutting board, peel potatoes then cut each in half widthwise.
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Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
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Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
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Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
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Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
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Bake for 45 minutes, or until bacon reaches desired crispiness.
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Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
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Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
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Sprinkle chives over the egg.
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Bake for 6 to 12 minutes depending on how well done you would like your eggs.
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Let cool before serving.