2 large mostly baked potatoes(russet or sweet potatoes)
1 Tbsp butter
2 strips bacon, cooked and crumbled
2 Tbsp shredded Cheddar or Gouda cheese
1 Tbsp fresh parsley, chopped
Salt and freshly ground black pepper
Lay the first baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a bowl, leaving the potato as thick or thin as you’d like. Repeat with the second potato.
Place ½ tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, being careful not to break the yolk. Top with bacon, cheese and parsley, and then season with salt and pepper.
Place in a covered Dutch oven and bake over hot coals or in a 350 degree oven for 20 to 25 minutes, or until the egg whites are set. Serve immediately.
Note: It is recommended you bake the potatoes until they are nearly done before hollowing out and filling with ingredients to ensure they are not undercooked.
Recipe and photo courtesy of gimmesomeoven.com.