Bacon, Egg & Cheese Baked Potato

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A baked potato that you scoop out the inside and fill with butter, cheese, bacon, green onion, salt, pepper and then top with a large egg. This is a complete meal in a potato and was as much fun to make as it was to eat!

Source: http://www.1mrecipes.com

 

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Ingredients

 

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Scrub the potatoes under running tap water.

Pat dry with a paper towel and bake in a

preheated 350 degree oven directly on the

rack for one hour or until the potato is tender.

Do not wrap or poke holes in the potato

before baking. Remove from the oven and

let cool for up to 1/2 hour.

 

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Slice a thin layer off of the top of each cooked

baked potato. Using a small spoon, scoop out most

of the inside leaving the potato intact at the skin.

 

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Pour the melted butter into each

potato and swirl it around.

 

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Salt and pepper the inside of the potato.

 

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Fill the potato 3/4 full with

the shredded cheese.

 

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Sprinkle on the green onion.

 

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Spinkle on the cooked and

crumbled bacon pieces. Gently

press down on the mixture. You need

enough room to put the egg on top.

 

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Crack an egg being careful not to break

the yolk and place it on top of the bacon.

 

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Salt and pepper the top.

 

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Bake in a preheated 350 degree oven

for 20 – 30 minutes until the egg white

is cooked and the yolk is still soft. If you

don’t like the soft yolk, cook it longer.

 

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Garnish with green onion,

bacon and parsley (optional).

 

Bacon, Egg & Cheese Baked Potato

http://www.InDianesKitchen.com

17CC113E-C14F-491B-9A11-04A21AE4977E

Ingredients

  • 1 large baking potato
  • 1 Tbsp. melted butter
  • salt to taste
  • pepper to taste
  • shredded cheese, your favorite
  • 1 egg
  • Β 1 – 2 bacon strips, cooked and crumbled
  • 1 green onion, chopped
  • Garnish with more bacon, green onion and parsley, optional

(You also can use ham, sautΓ©ed vegetables etc.)

Directions

  1. Preheat oven to 350 degrees.
  2. Scrub potato under running tap water. Pat dry with a paper towel and bake for one hour or until tender. Do not wrap or poke the potato just place it right on the middle oven rack. Let cool for up to 1/2 hour.
  3. Slice a thin layer off of the top of the cooked and cooled potato. Using a small spoon, scoop out most of the inside of the potato making sure you leave the potato intact at the skin.
  4. Pour the melted butter into the potato and swirl it around.
  5. Salt and pepper the inside of the potato.
  6. Fill the potato 3/4 full with the shredded cheese.
  7. Sprinkle with green onion.
  8. Sprinkle with bacon.
  9. Gently press down on the filling so there is enough room to add the raw egg.
  10. Add the egg being careful not to break the yolk.
  11. Salt and pepper again.
  12. Place into a shallow baking dish and bake for 20 – 30 minutes or until the egg whites are completely cooked but the yolk is still runny. If you don’t like runny yolk, cook it longer.
  13. Garnish with more bacon, green onion, parsley and serve immediately.

http://www.InDianesKitchen.com

42 Comments »

  1. I make those twice-baked potatoes quite often, but never thought to add an egg. What a great idea! I think I would add a poached egg directly at serving time, rather than running the risk of overcooking the yolk in the oven. We like the yolks really runny.

    Virtual hugs,

    Judie

    Liked by 1 person

  2. This brings back memories of when the lowly potato was a superfood (before there were “superfoods”). Fast-food restaurants would offer a baked potato, and you could choose your add ons. Delicious. Your recipe sounds good and reminds me of potato boats that I recently had at an Italian restaurant, minus the egg. I’ll ask you the question I wanted to ask the server. What do you do with the scooped out potato? My parents suffered through the Great Depression; I have a hard time throwing food away.

    Liked by 1 person

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