Ingredients
2 medium russet potatoes, scrubbed and pricked
2 tablespoons unsalted butter
3 tablespoons heavy cream
4 slices thick-cut cooked bacon
4 medium eggs
½ cup shredded cheddar cheese
Thinly sliced chives
Salt and pepper, to taste
Instructions
- Preheat oven to 400˚F. Bake whole russet potatoes directly on the rack for 40–45 minutes, until tender. Let cool for 15 minutes.
- Slice each potato in half lengthwise. Scoop out the flesh into a bowl, leaving a sturdy shell. Trim a thin layer off the bottoms so they sit flat.
- Mash the scooped potato with butter and cream until smooth. Season with salt and pepper.
- Spread 1 tablespoon of mashed potato into each shell. Sprinkle with 1 tablespoon of cheddar cheese.
- Place 1 slice of bacon in each shell. Crack an egg into the center.
- Lower oven temperature to 375˚F. Place filled potatoes on a baking sheet and bake for 18–24 minutes, until whites are set and yolks are still runny.
- Top with remaining cheese and bake for 1 more minute. Garnish with chives and serve hot.
Notes
- Sweet potatoes can be used as a flavorful alternative to russets.
- Replace bacon with sautéed veggies for a vegetarian version.
- Use a melon baller or small spoon to scoop potatoes cleanly.
- Make ahead by preparing components and assembling just before baking.
- Reheat leftovers in a 350°F oven for 10–15 minutes, covered loosely with foil.
- Prep Time: 15 minutes
- Cook Time: 1 hour 9 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 340
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 215 mg
