TWICE BAKED POTATOES WITH BACON AND EGGS

TWICE BAKED POTATOES WITH BACON AND EGGS image

Provided by Ellen Bales

Time 1h

Number Of Ingredients 7

4 large russet potatoes
6 slice bacon
1/4 c milk, warmed
1 c shredded cheddar cheese (4 oz.)
2 scallions, thinly sliced, plus more for topping
1 Tbsp fresh chopped parsley
4 large eggs

Steps:

1. Pierce he potatoes with a fork and place in microwave until tender, about 16 minutes. Set aside.
2. Cook bacon until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
3. When cool enough to handle, slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes to a medium bowl, leaving a 1/4-in-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 Tbsp. of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth.
4. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 tsp. salt and 1/4 tsp. pepper.
5. Season the insides of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon dripings and transfer to a parchment-lined baking sheet.
6. One at a time, crack an egg into a cup, then carefully pour into each potato (it's OK if some of the white overflows). Transfer to a preheated 375º oven and bake until the whites are set, 20 to 25 minutes.
7. Season with salt and pepper and top with more scallions and the halved bacon strips. Enjoy!