Breakfast Stuffed Potatoes

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READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large baked potatoes (russett or sweet)
  • 1
    tablespoon butter
  • 2
    slices bacon, cooked and diced
  • 2
    tablespoons shredded cheese
  • 1
    tablespoon fresh parsley, chopped
  • salt & freshly ground black pepper, to taste
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Lay each baked potato on its side and use a knife to carefully cut off the top third of the potato. With a spoon hollow out the middle of each potato to make a “bowl", leaving the potato as thick or thin as you would like.
  • Place 1/2 tablespoon of butter in the middle of each bowl. Gently break an egg into each bowl, careful not to break the yolk.
  • Top with bacon, cheese, parsley and then season with salt and pepper.
  • Bake until the egg whites are set (20-25 minutes). Serve immediately.
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