Baked Potatoes Egg Bacon (Print Version)
Potatoes loaded with creamy filling, cheddar, crisp bacon, and baked eggs for a flavorful brunch option.
# Ingredients:
→ Toppings
01 -
6 large eggs
02 -
¾ cup sharp cheddar, shredded
03 -
Salt and pepper for seasoning
04 -
6 pieces of beef bacon, cut into halves
→ Potatoes and Spices
05 -
3 big russet potatoes
06 -
1 tablespoon of avocado oil
07 -
¼ teaspoon black pepper for roasting
08 -
½ teaspoon salt for roasting
→ Creamy Potato Filling
09 -
3 tablespoons melted butter (unsalted)
10 -
½ cup hot whole milk
11 -
½ teaspoon salt, adjustable to taste
12 -
¼ teaspoon freshly ground black pepper
# Steps:
01 -
Set your oven to 400°F (200°C). Clean the potatoes thoroughly, then poke some holes all over with a fork to help them bake evenly. Coat them lightly with oil, sprinkle with salt and pepper, and pop them onto the oven rack. Bake for 50 to 60 minutes, or until you can easily pierce them with a fork. Let them cool just a bit before handling.
02 -
Cut each roasted potato lengthwise. Scoop the insides out into a bowl, being careful not to break the skin. Mix the soft potato with butter, hot milk, salt, and black pepper until it’s smooth and creamy.
03 -
Load most of the mashed potato back into the potato skins. Press down in the center to make space, then layer in two bacon halves, sprinkle cheddar cheese over that, and finish by cracking an egg on top. Add a little salt and pepper on the egg for seasoning.
04 -
Turn the oven down to 350°F (190°C). Put the stuffed potatoes back inside and bake for 15–20 minutes, or until the egg whites are set while the yolks stay a bit runny.
05 -
Let them cool off for a minute or two once out of the oven. Serve them warm and enjoy right away.
# Notes and Tips:
01 -
Using fresh, good-quality ingredients really brings out the best in this dish.