Breakfast Egg Stuffed Potato Skins, Baked
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 4 eggs
- 2 green onions chopped
- 2 large baked potatoes fully cooked and cooled
- pompeian extra virgin olive oil
- 1/4 cup of any shredded cheese you desire
- 4 strips of bacon fully cooked and chopped
- fresh herbs chopped (i usually use cilantro, but parsley, basil or oregano work awesome too)
- parmesan cheese salt and pepper to taste
- Carbohydrate 24.36215 g
- Cholesterol 4.9 mg
- Fat 1.162 g
- Fiber 3.2260000538826 g
- Protein 5.90385 g
- Saturated Fat 0.70194 g
- Serving Size 1 1 Serving (206g)
- Sodium 136.915 mg
- Sugar 21.1361499461174 g
- Trans Fat 0.0789349999999999 g
- Calories 128 calories
Preheat your oven to 350 degrees.Slice pre-baked and cooled potatoes in half length wise.Scoop out the insides of the potato leaving enough potato in there to hold the shell and all the ingredients. You want to scoop enough out that it can fill nicely while leaving enough potato to hold up the walls. We saved the scooped out potato and made mashed potatoes that night for dinner.Rub olive oil all over the skins of the potato, and the edges where the potato is holding up the skins.Sprinkle salt, pepper and Parmesan cheese lightly on the inside of the potato.First Layer the shredded cheese.Add ¼ of the green onions, and ¼ of the cooked and chopped bacon, on top of the cheese.Gently crack the egg into the skin. Sprinkle with salt, pepper, Parmesan Cheese and herbs.Carefully put the pan in the oven at bake at 350 degrees for 15-20 minutes, checking towards the end. The white should be set and the yolk still a little runny at 15 minutes. At 20 minutes, the whites are set and the yolks is pretty cooked.Enjoy!
