Potato Skin Egg Boats
Servings: 6
Calories: 455kcal
Ingredients
- 6 small russet potatoes, scrubbed and pricked with a fork all over
- 6 rashers cooked bacon, chopped
- 1 cup shredded cheddar
- 8 large eggs, beaten
- ¼ cup heavy cream or milk
- 2 thinly sliced green onions
- salt and pepper to taste
Instructions
- Preheat oven to 400˚F.
- Place potatoes directly on oven rack in center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
- Remove and allow potatoes to cool for about 15 minutes.
- Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl for another use at another time.
- Sprinkle a small amount of bacon and cheddar into each hollowed potato skin and transfer skins to a baking sheet lined with parchment.
- Whisk cream/milk, remaining bacon, half of the remaining cheese and green onion into the egg mixture and season with salt and pepper.
- Pour egg mixture into each potato cavity (¾ full) and top with remaining cheese.
- Lower oven temperature to 375˚F and bake potatoes until the egg mixture has set, 15 to 20 minutes.
- Remove from oven, cool and serve.
Notes
- *Makes 12
Nutrition
Calories: 455kcal | Carbohydrates: 40g | Protein: 20g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 266mg | Sodium: 361mg | Potassium: 1050mg | Fiber: 3g | Sugar: 2g | Vitamin A: 701IU | Vitamin C: 13mg | Calcium: 207mg | Iron: 3mg