Time: 1 hour
Food should be tasty, healthy and fun!! Yes, fun. Especially breakfast. This is a recipe where you can cook the potatoes the night before, and then in the morning add the eggs for the final bake!
Music Selection: Jimmy Buffet – Volcano
4 long potatoes (like russet)
1 cup grated cheddar, divided
1 green onion, finely chopped
¼ cup finely chopped red pepper
Dash of hot pepper sauce (more for toppings)
8 slices bacon
Preheat oven to 400 degrees.
Line a baking sheet with foil or parchment paper.
Peel the potatoes. Cut the bottoms of each so they are flat. With a melon scoop, scoop out the potatoes, but do not go all the way through the bottom or sides.
Wrap each potato from bottom to top with two slices of bacon, overlapping as the bacon will shrink.
Place each potato, bottom down on the baking sheet and bake in oven for 40 minutes, until bacon is very crispy.
In the meantime, beat the eggs in a bowl, add ¼ cup of the cheese, all of the onion and red pepper. Salt/pepper.
When the potatoes are done, gently fill each with the egg mixture. Top with the extra cheese.
Bake in the oven until the eggs are fully cooked – a good 15 minutes.
Serve immediately with fresh fruit and, if you like, extra hot sauce! Enjoy.