Grilled Potato With Egg
It’s therefore getting ready to formally being fall I will virtually feel it…almost. Well, in my mind I will, my body on the opposite hand is dying for this LA heat to begin departure. Seriously. I’m able to get cozy, in each approach doable.
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| Grilled Potato With Egg |
These doubly Baked Breakfast Potatoes are one thing i really like to create on chilly fall or winter weekends. They’re therefore comforting and truly pretty straightforward to create.
You can even bake your potatoes off sooner than time (up to two days) and fill them and doubly bake them, once you’re able to eat them. They’re additionally nice to create if you’re feeding a crowd as a result of you'll be able to bake a bunch of them off at a time! Enjoy! xx, Jenny
Ingredients:
- 2 medium russet potatoes, scrubbed and pricked with a fork all over
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 4 rashers cooked bacon
- 4 large eggs
- 1/2 cup shredded cheddar
- 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.
