Bacon and Egg stuffed potatoes make such a good brunch, and they’re great when you’re cooking for a crowd. Check out my tip below to make sure your yolk stays lovely and runny.
Prep Time: 10 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 30 mins
- 3 large baking potatoes
- 2 tbsp unsalted butter
- 1 cup (100g) shredded cheddar cheese
- 6 rashers (strips) cooked bacon finely chopped
- 3 small eggs
- 3 spring onions (scallions) chopped
- Pinch of salt and pepper
- Preheat the oven to 200C/400F. Prick the potatoes a few times with a fork and place in the oven. Cook for 60-90 minutes (depending on the size of the potatoes) until cooked throughout.
- Once cooked, remove from the oven and very carefully (use a kitchen towel to protect your hand), slice the top off the potatoes, then scoop out most of the potato and place in a medium-sized bowl.
- Add the butter to the potato in the bowl and mash together, then stir in the cheese and half the bacon.
- Spoon the mashed potato back into the potato skins, using a spoon to shape out a well for the eggs. You may not need all of the mashed potato (chef’s treat!).
- Crack an egg and pour the white into a small bowl. Keep the yolk separate in the shell for now (prop it up in a small bowl or dish). Pour the white into one of the wells in the potato. Repeat with the remaining two eggs so all of the potatoes have the egg white in.
- Place the potatoes on a baking tray and place back in the oven for 9-11 minutes, until the white is almost set (just a little bit of jiggle).
- Remove from the oven and carefully add the yolk to the top of each egg white. If you like, you can slit the white first with a knife to make a little space for the yolk to nestle into.
- Place back in the oven for 3-4 minutes, until the top of the yolk is set, but it’s still soft inside.
- Sprinkle with the remaining bacon , the chopped spring onions and a good pinch of salt and pepper, then serve immediately.