Twice Baked Bacon & Egg Potatoes

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 3 Idaho russet potatoes, large
  • 4 Scallions

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1/2 cup Cheddar cheese, grated
  • 1/4 cup Milk

Found on mantitlement.com

Ingredients

• 3 large Idaho russet potatoes
• 6 eggs
• 4 slices of bacon (reserving 2 T. of bacon fat from cooking)
• 4 scallions, chopped finely
• ½ c. cheddar cheese, grated
• ¼ c. milk
• ¼ t. salt
• ¼ t. pepper
• olive oil, salt and pepper for seasoning the potatoes

Directions

• Heat the oven to 400 degrees.
• Wash the potatoes and season them with salt, pepper and just a small amount of olive oil.
• Wrap the potatoes in foil and bake for 45 minutes to an hour until soft.
• While the potatoes are cooking, place bacon into a large skillet and cook until crisp. Reserve 2 T. of the bacon fat before discarding. Let cool and chop into small pieces.
• Carefully unwrap the potatoes, let cool a few minutes, then cut lengthwise in half.
• Scoop out most of the potato, leaving a half inch border around the edges and place in a large bowl.
• Season the potato skins with salt and pepper.
• Mash with a potato masher or press through a ricer.
• Add the reserved bacon fat, milk, cheese, scallions, chopped bacon and the ¼ t. each of salt and pepper.
• Mix well to combine, then divide the filling evenly into the 6 potato halves.
• Make a well in the center of the filling with the back of a spoon, large enough to hold an egg.
• Crack one egg into each well, dont worry if some spills over, and carefully place in the oven to bake.
• Bake 20-25 minutes at 375 until the white of the egg is white and opaque.

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