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.    

 

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!

• Tweet
• Facebook
• LinkedIn
• Tumblr
• Stumble
• Digg
• Delicious