TWICE BAKED POTATOES AND EGGS

8 Ingredients or less|Brunch|Gluten-free|Leftovers|Pork

Ingredients

4 medium large russet baking potatoes

2 tablespoons olive oil

2 tablespoons butter, softened

1 cup Jarlsberg or Gruyere cheese, shredded (or any good Swiss cheese)

1 cup cheddar cheese, shredded

½ cup sour cream (plus more for garnish on the side)

¼ cup heavy cream

½ teaspoon salt

1 teaspoon black pepper

½ cup scallions, chopped (2 tablespoon reserved for garnish)

½ cup bacon, cooked crisp and crumbled (about 6 slices)

8 large eggs, fried

Instructions

Preheat oven to 375 degrees.

Wash and dry your potatoes. Poke all over with holes using the tines of a fork. Brush skin with olive oil and bake for 45 minutes to 1 hours until very soft when pierced with a fork. Remove from the oven and let cool for 15 minutes until cool enough to hold with your hands.

Cut the potatoes in half lengthwise. Scoop the potato out of the skins leaving shells that will still stand up and hold their shape. Place the warm potato into a large bowl and break up with a fork so they are light and fluffy.

Add the Jarlsberg, ½ cup of the cheddar, sour cream, heavy cream, salt, pepper, scallions, and bacon to the bowl and mix until well combined but do not over-mix, so that potatoes maintain some texture.

Scoop the filling back into the skins and place in a large baking dish sprayed with non-stick cooking spray. You can make a day in advance to this point. Just cover and refrigerate overnight. Bring to room temp before baking the next day.

Top with remaining cheddar cheese and place back in a preheated 375 degree oven and bake for 25-30 minutes until cheese is melted and filling is hot. Top each potato with a fried egg.

Garnish with remaining scallions and bacon.