Twice Baked Potato
Ingredients
- 2 Medium Russet Potatoes Scrubbed and Pricked
- 2 Tablespoon Unsalted Butter
- 2 Tablespoon Heavy Cream
- 4 Rashers Cooked Bacon
- 4 Eggs Large
- 1/2 Cup Cheddar Cheese Shredded
- Thinly Sliced Chives
- Salt and Pepper to Taste
Instructions
- Preheat oven to 400˚F.
- Place potatoes directly on oven rack in center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
- Remove and allow potatoes to cool for about 15 minutes.
- Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
- Add butter cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
- Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
- Add 1 rasher bacon to each half and top with a raw egg.
- Place potatoes onto a baking sheet and return to the oven.
- Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
- Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.
This Recipe can be found on SpoonForkBacon. Full credit goes to the original source for this recipe. If you’re interested, you can read the full story behind the recipe on their website!
