No matter how much I meal plan for the week, my week almost never goes as planned. It’s pretty bad though when you meal plan for the week is already screwed up by Monday. I had planned on making a new soup recipe, but soon realized after leaving work late that night that I needed a more simple solution for dinner. Breakfast for dinner fit the bill perfectly!
These bacon and egg stuffed potatoes are so hearty that they can pass for dinner or for breakfast. I shortened the prep time by baking the potatoes in the microwave, because who has time to make a baked potato on a busy weeknight? (Simply pierce each potato with a fork, heat on high for 5-7 minutes until soft, turning once.) These stuffed are easily adaptable to fit your favorite tastes, and are a great way to use up leftover veggies, cheese and bacon that may be floating around your fridge. As if there is such a thing as leftover bacon!
Bacon and Egg Stuffed Potatoes
Yields: 2 potatoes
2 russet potatoes, baked
2 large eggs
2 strips of bacon, cooked and diced
2 stalks green onions, diced
Cheddar cheese, shredded
Salt and pepper, to taste
Take two baked potatoes, and cut a large hole in the top of each potato. Scoop out the filling, so you are left with a potato shell with about 1/4 inch of potato around each side. Crack an egg, and fill each shell with egg. (If you prefer your eggs scrambled, scramble the egg in a small bowl then dump into the potato shell.) Top each egg with shredded cheese, bacon, green onions and salt and pepper.
Bake each potato for 20-25 minutes until the eggs are cooked through and no longer runny.
Source: Adapted from Gimme Some Oven