Ingredients
Scale
- 2 large potatoes
- 2 teaspoons canola oil
- 1 teaspoon kosher salt
- 2 tablespoons butter
- ¼ cup heavy cream
- 4 slices cooked turkey bacon
- ½ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 4 large eggs
- Salt and pepper to taste
- Chives, minced
Instructions
- Preheat your oven to 350°F (175°C).
- Prick each potato several times with a fork. Coat with canola oil and sprinkle with kosher salt.
- Bake the potatoes for about 1 hour until fork-tender.
- Once cool, slice in half lengthwise and scoop out the insides into a mixing bowl.
- Mix the scooped potato with butter, cream, half the turkey bacon, cheese, garlic powder, onion powder, black pepper, and salt until creamy.
- Fill the potato skins with the mixture and create a well in each for an egg.
- Crack an egg into each well and sprinkle with remaining bacon. Bake again for 15-20 minutes until eggs are set.
- Garnish with minced chives before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 filled potato (250g)
- Calories: 410
- Sugar: 2g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 185mg