I am soooooo excited to share this recipe today. Adam is the breakfast man! (If you are new to this blog, Adam is my husband and he has his own corner for recipes. He cooks and I photograph them, and write them up on here).
We actually worked on this delicious recipe together. The original concept was his and I just tweaked it. One potato filled me up for about 4 hours. I feel like this recipe is an all in one and its so fun to make and eat.
- 2 large Organic Russet Potatoes
- 2-4 Eggs (See instructions below)
- 2 tbsp of chopped Chives
- ¼c. or more of your favorite shredded Cheese (Cheddar perhaps?)
- 2 strips of Bacon
- Salt to taste
- Preheat oven to 425F. Wrap the potatoes in aluminum foil and place on a baking sheet. When the oven is nice and hot place them in there and bake for 1 hour.
- Carefully (with oven mitts) remove the potatoes from the oven and carefully unwrap them (they will be extremely hot). With a knife, pierce the center of the potato - if the knife goes in smoothly it is ready, however if it doesn't continue to bake for 15 minute increments at a time until the knife goes in smoothly.
- Once ready, let the potatoes cool for about 10 minutes (don't turn off the oven yet). Make a slice at the top of the potato and carefully with a small spoon scrape out the insides of the potato. Adam explains that you should do this very slowly as if you were excavating for treasure (this is also why its important that the potatoes be soft)... LOL. You don't want to break the skin - you can leave about one quarter to half and inch of potato on the skin. Set aside the potato guts (which you can later use for mashed potatoes if you want or eat them as a side to this recipe if you are really hungry). With the tin foil from the potato make little boats (this will serve as a stand so the potatoes don't roll around when you bake them again.
- Drizzle some shredded cheese at the bottom of the potato and crack 1-2 eggs in each potato (this really depends on how much space is inside each potato. Please also note the eggs will expand when baked so you don't want to over fill your potato with eggs). Place the potatoes on the aluminum boats and back in the oven. Bake for about 16 minutes. Meanwhile cook 1 slice of bacon per person in a skillet until crispy (be aware of popping bacon fat!). Lay the bacon on a paper towel lined plate to absorb the fat. Wash and chop the chives.
- When the potatoes are ready, pull them out and let them sit for about 5 minutes (if you want hard yellows bake for a total of 20 minutes). Sprinkle cheese, chopped chives and crumble the bacon over it. Serve with your favorite morning beverage 🙂 and enjoy!