Ingredients
Scale
- 2 large potatoes
- 2 teaspoons canola oil
- 4 tablespoons butter
- ¼ cup heavy cream
- ½ cup shredded cheddar cheese
- 4 large eggs
- 4 slices cooked turkey bacon (crumbled)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F (175°C).
- Prick potatoes several times with a fork; coat with canola oil and sprinkle with salt.
- Bake directly on the oven rack for about 1 hour until fork-tender.
- Cool slightly, then slice in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin wall.
- Mix potato flesh with butter, heavy cream, half of the turkey bacon, cheese, and seasonings until smooth.
- Fill potato skins with the mixture; create a well in each center.
- Crack an egg into each well and top with remaining turkey bacon; season as desired.
- Bake for an additional 15-20 minutes until eggs are set. Garnish with chives before serving.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half (approximately 250g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 210mg