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Potato Skin Egg Boats

Yields12 Servings

 6 small russet potatoes, scrubbed and pricked with a fork all over
 6 rashers cooked bacon, chopped
 1 cup shredded cheddar
 8 large eggs, beaten
 ¼ cup heavy cream or milk
 2 thinly sliced green onions
 salt and pepper to taste

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 for another use at another time.

Sprinkle a small amount of bacon and cheddar into each hollowed potato skin and transfer skins to a baking sheet lined with parchment.

Whisk cream/milk, remaining bacon, half of the remaining cheese and green onion into the egg mixture and season with salt and pepper.

Pour egg mixture into each potato cavity (3/4 full) and top top remaining cheese.

Lower oven temperature to 375˚F and bake potatoes until the egg mixture has set, 15 to 20 minutes.
Remove from oven, cool and serve.

Recipe author or source

Nutrition Facts

Serving Size 1

Servings 12