Egg Stuffed Taters
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 large
Russet Potatoes (cooled baked)2 tsps
Olive Oil1 tsp
Salt1 tsp
Black Pepper (divided)4
Eggs2 tsps
ButterDirections:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Cook bacon in large non-stick skillet until crisp
3
Remove bacon from skillet and all but 1 tablespoon (15 mL) drippings and any extra brown bits
4
Coarsely chop bacon
5
Meanwhile, cut potatoes in half lengthwise
6
Scoop out flesh, leaving 1/4-inch (6 mm) thick walls
7
Coarsely chop flesh
8
Arrange potato shells cut side up on baking sheet and brush inside with olive oil
9
Bake until lightly browned, about 10-12 minutes
10
In same skillet, cook chopped potato, salt and 1/4 teaspoon (1 mL) pepper in bacon drippings, turning often, until browned
11
Place in bowl
12
In small bowl, beat eggs with remaining pepper
13
Heat butter in medium skillet
14
Cook eggs, stirring, until set but still soft, about 2 minutes
15
Add to browned potatoes and toss with chopped bacon, half of cheese and green onions
16
Fill potato shells with egg mixture and sprinkle with remaining cheese
17
Bake until cheese melts, about 2 minutes
18
Serve warm