Egg Stuffed Taters

Bacon, eggs and potatoes all-in-one in this delicious stuffed potato! Enjoy for breakfast or lunch with a fruit or green salad.

nutritional info

Nutritional Information

Back to recipe

4 slices	bacon
2	cooked, baked large Russet potatoes (about 1½ lbs/750 g)
2 tsp / 10 ml	olive oil
1/2 tsp / 2 ml	black pepper, divided
1/4 tsp / 1 ml	salt
4	Naturegg Omega 3 Free Run
2 tsp / 10 ml	butter
1/2 cup / 125 ml	shredded Cheddar cheese, divided
2	green onions, chopped

Preheat oven to 450°F (230°C).
Cook bacon in large non-stick skillet until crisp. Remove bacon from skillet and all but 1 tbsp (15 mL) drippings and any extra brown bits. Coarsely chop bacon.
Meanwhile, cut potatoes in half lengthwise. Scoop out flesh, leaving ¼-inch (6 mm) thick walls. Coarsely chop flesh. Arrange potato shells cut side up on baking sheet and brush inside with olive oil. Bake until lightly browned, about 10-12 minutes.
In same skillet, cook chopped potato, salt and ¼ tsp (1 mL) pepper in bacon drippings, turning often, until browned. Place in bowl.
In small bowl, beat eggs with remaining pepper. Heat butter in medium skillet. Cook eggs, stirring, until set but still soft, about 2 minutes.
Add to browned potatoes and toss with chopped bacon, half cheese and green onions. Fill potato shells with egg mixture and sprinkle with remaining cheese. Bake until cheese melts, about 2 minutes. Serve warm.

To bake potatoes, pierce all over with fork and microwave about 3-4 minutes each (turning halfway) or until tender OR wrap in foil and bake at 450°F (230°C) for about 1 hour.
Cook bacon and potatoes the night before to make assembly easy.
Variation: Substitute bacon with ham or diced cooked chicken.
Recipe courtesy of Egg Farmers of Ontario

This recipe was made with:

Eggs with the added benefits of omega-3, produced by free-roaming hens in open barns.

Learn More

Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.