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Egg Stuffed Taters (Potato Skins)

Ready in 50 minutes
Prep 30 minutes
Cook 20 minutes
4
SERVINGS
METRIC
IMPERIAL

  • 4 bacon slices
  • 2 cooled baked large Russet potatoes (about 1½ lbs/750 g)
  • 10 ml olive oil
  • 1 ml salt
  • 4 eggs
  • 10 ml butter
  • 125 ml shredded Cheddar cheese, divided
  • 2 green onions, chopped
Bacon, eggs and potatoes all-in-one in this delicious stuffed potato! Enjoy for breakfast or lunch with a fruit or green salad.

Instructions

Preheat oven to 450°F (230°C).

Cook bacon in large non-stick skillet until crisp. Remove bacon from skillet and all but 1 tbsp (15 mL) drippings and any extra brown bits. Coarsely chop bacon.

Meanwhile, cut potatoes in half lengthwise. Scoop out flesh, leaving ¼-inch (6 mm) thick walls. Coarsely chop flesh. Arrange potato shells cut side up on baking sheet and brush inside with olive oil. Bake until lightly browned, about 10-12 minutes.

In same skillet, cook chopped potato, salt and ¼ tsp (1 mL) pepper in bacon drippings, turning often, until browned. Place in bowl.

In small bowl, beat eggs with remaining pepper. Heat butter in medium skillet. Cook eggs, stirring, until set but still soft, about 2 minutes.

Add to browned potatoes and toss with chopped bacon, half cheese and green onions. Fill potato shells with egg mixture and sprinkle with remaining cheese. Bake until cheese melts, about 2 minutes. Serve warm.

Variations: Substitute bacon with ham or diced cooked chicken

Tips
  • How do I bake potatoes?
Nutritional Facts
  • Amount Per Serving
    336 Calories
  • Fat
    16 g
  • Sodium
    396 mg
  • Carbohydrates
    34 g
  • Fibre
    4 g
  • Protein
    15 g

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