Twice baked potatoes with scrambled eggs and bacon
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Bacon and eggs in a baked potato is an interesting way to serve a hearty dish that can be served for breakfast, dinner, or even as a hearty snack. To prepare this dish, you'll need large potatoes that can accommodate both the potato filling and the fried egg. They're pre-baked in the microwave (this saves time), then the potato shells are emptied and refilled with the prepared potato filling, topped with cheese, green onions, and crispy bacon bits. An egg is cracked into the top. After a second baking in the oven, the potatoes are golden brown, the fried egg sets, and the filling underneath becomes deliciously chewy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large Russet Burbank potatoes
- 6 slices of bacon
- 1/4 cup milk, warmed
- 1 cup grated cheddar (about 110 g)
- 2 green onions, thinly sliced + extra for serving
- 1 tbsp chopped fresh parsley
- 4 large eggs
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Cooking the dish according to the recipe:
- Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper. Prick the potatoes several times with a fork; place on a microwave-safe plate and microwave, turning halfway through, until cooked through, about 16 minutes. Set aside to cool and handle.
- Meanwhile, in a large nonstick skillet over medium heat, cook the bacon, turning occasionally, until crisp, 9-11 minutes. Transfer the bacon to paper towels, reserving the rendered fat in the skillet. Break 4 slices into pieces and halve 2 slices.
- Trim the tops of each potato lengthwise, 0.5 cm thick. Scoop out the flesh of three potatoes into a medium bowl, leaving a 0.5 cm thick skin. Repeat with the fourth potato, but discard the flesh or set aside for another use. Add 2 tablespoons of rendered bacon fat and warm milk to the bowl and mash with a potato masher or fork until smooth. Add the cheese, green onions, parsley, bacon bits, 0.5 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Sprinkle the inside of the potato shells with salt and black pepper. Spread the filling evenly among the shells and press it into the center with the back of a spoon to create a long indentation. Brush the outside of the shells with the remaining rendered fat and transfer to a baking sheet.
- Working with one egg at a time, crack each egg into a ramekin or cup, then carefully pour it into each well on the potato (it's okay if some of the egg white leaks out). Place in the oven and bake until the whites are set, 20-25 minutes. Season with salt and pepper to taste, top with green onions, and arrange a slice of fried bacon on top.
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