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–+ servings
Double Baked Bacon & Egg Potatoes

Double Baked Bacon & Egg Potatoes for a Hearty Breakfast Delight

Delight in these Double Baked Bacon & Egg Potatoes, a savory, high-protein breakfast option perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 potatoes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Boats
  • 4 medium Russet Potatoes or Yukon gold potatoes for creamier texture
  • 2 tablespoons Avocado Oil or Olive Oil can use canola oil for neutral taste
For the Filling
  • 6 slices Nitrate-Free Bacon or turkey bacon for a leaner option
  • 4 large Large Eggs ensure they are fresh for best taste
  • 1 cup Shredded Cheddar Cheese can substitute with mozzarella or vegan cheese
For Seasoning and Garnish
  • 2 tablespoons Sliced Chives or substitute with green onions or parsley
  • to taste Sea Salt
  • to taste Fresh Ground Black Pepper

Equipment

  • Oven
  • mixing bowl
  • Fork
  • Knife
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) to ensure even baking.
  2. Scrub the Russet potatoes under running water, pierce each potato with a fork, and drizzle with avocado oil.
  3. Bake the potatoes directly on the oven rack for 30 to 40 minutes or until fork-tender.
  4. Let the baked potatoes cool for 10 minutes, then cut in half and scoop out the insides.
  5. Season the hollowed potato skins with sea salt and black pepper.
  6. Fill each potato skin with a slice of bacon, shredded cheddar cheese, and crack an egg on top.
  7. Bake the filled potato skins at 375°F (190°C) for an additional 15 minutes, until the egg whites are just set.
  8. Garnish with sliced chives before serving.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 32gProtein: 20gFat: 20gSaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze individually for up to 2 months.

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