Egg Stuffed Taters
Bacon, eggs and potatoes all-in-one in this delicious stuffed potato! Enjoy for breakfast or lunch with a fruit or green salad.
- Prep time: 30 min
- Makes: 4
- Cook time: 20 min
PER SERVING (ONE STUFFED POTATO HALF)
- Total Fat.16 g
- Carbohydrates.34 g
- Fibre.4 g
- Protein.15 g
- Sodium.396 mg
|2||cooked, baked large Russet potatoes (about 1½ lbs/750 g)|
|2 tsp / 10 ml||olive oil|
|1/2 tsp / 2 ml||black pepper, divided|
|1/4 tsp / 1 ml||salt|
|4||Naturegg Omega 3 Free Run|
|2 tsp / 10 ml||butter|
|1/2 cup / 125 ml||shredded Cheddar cheese, divided|
|2||green onions, chopped|
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.
To bake potatoes, pierce all over with fork and microwave about 3-4 minutes each (turning halfway) or until tender OR wrap in foil and bake at 450°F (230°C) for about 1 hour.
Cook bacon and potatoes the night before to make assembly easy.
Variation: Substitute bacon with ham or diced cooked chicken.
Recipe courtesy of Egg Farmers of Ontario
Naturegg Omega 3 Free Run
Eggs with the added benefits of omega-3, produced by free-roaming hens in open barns.Learn More