Egg Stuffed Potato
- Yield : 2
- Servings : 2
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
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Egg stuffed potato. Russet potatoes stuffed with eggs,cheese and bacon.Delicious!
- 2 russet potatoes,baked
- 1 tablespoon butter
- 2 large eggs
- 3 strips bacon,cooked and crumbled
- 1 green onion, sliced + extra for garnishing
- 3 tablespoons grated cheddar cheese
- fresh parsley,chopped
- salt and freshly ground black pepper , to taste
Preheat convection oven to 350 F (175 C).
Carefully cut off tops of baked potatoes. Using a spoon , scoop the potato flesh out into a bowl, leaving 1/2 inch (1.2 cm) wall intact in each potato.
Place half tablespoon butter in the bottom on each potato. Top with 1 tablespoon of grated cheddar cheese. Divide the sliced green onion between the potatoes. Add crumbled bacon,reserving some for another layer. Sprinkle with chopped parsley. Crack an egg into each potato and add seasoning to taste. Top each potato with reserved bacon and 1/2 tablespoon cheddar cheese.
Bake in preheated oven for 25 minutes until egg whites are set. Remove baked potatoes from the oven. Sprinkle with sliced green onion and chopped fresh herbs and serve.