Potato Skins Stuffed with Egg, Bacon and Cheese

As a youngster growing up, baked potatoes were a staple and my siblings would carefully remove the flesh of the potato, lather it with butter and then place the potato flesh back in with salt and pepper.  I don’t think as kids we really knew about the variations potato skins came in.  We were just happy to be able to muck around with our food. This is an easy meal to prepare and a bit of a twist on the usual potato skin you might find in a restaurant.  Play around with the ingredients to suit your own palate.

You Will Need:
large russet baking potatoes, scrubbed and pat dry with kitchen paper
cheese slices (my husband’s favorite is Sargento extra sharp cheddar)
grated Parmesan cheese
eggs
fresh dill
cooked bacon, chopped
Greek yogurt
olive oil

Preheat oven to 200c (400f).  Rub potatoes with a bit of olive oil and place in the oven and bake for about an hour. They are cooked when they give a little when pressed.

Remove from oven and when cool enough to handle cut each potato in half lengthwise and scoop out the flesh – save the potato for another dish.  Place a slice of cheese on the bottom of the hollowed out potato skins.    

Add bacon and crack open an egg in each potato skin. Top with dill and grated Parmesan.  Place on a baking sheet and bake 180c (350f) 20 minutes or until egg is cooked.  Top potato skins with a dollop of Greek yogurt and serve with a side salad.

The Culinary Chase’s Note:  Make sure the potato skins are deep enough to hold the egg otherwise the white of the egg will leak out.  Enjoy!

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4 Responses to Potato Skins Stuffed with Egg, Bacon and Cheese

  1. Marina@Picnic at Marina August 28, 2012 at 01:46 #

    beautiful! I could have one right now, even after I had my dinner… :)

  2. The Culinary Chase September 10, 2012 at 14:37 #

    Thanks Marina…so simple to make. Cheers!

  3. Meaghan Doherty September 11, 2012 at 16:51 #

    I think this may be sunday morning brunch!

  4. The Culinary Chase September 11, 2012 at 19:23 #

    Good one Megs, just keep an eye on the egg as it may cook faster than the time indicated (mine did). :)

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