Bacon and egg loaded potato skins
If you have some leftover baked potatoes – this bacon and egg loaded potato skins recipe will make a wonderful brunch the next day. If you don’t, just bake a couple of large baking potatoes for about an hour, let them cool and follow the recipe below. Serve it with a green salad and/or baked beans.
Ingredients
Method
- Cut the potatoes in half lengthwise. Using a spoon, scoop out the potato flesh, making sure the skin doesn’t tear.
- Place the potato skins, skin side down, on an oiled baking sheet. Bake for another 8-10 minutes until crispy and golden.
- Meanwhile, dice the bacon and fry in a pan until golden and crispy. Finely chop the eggs.
- Mix the potato flesh with the egg & cheese then add the fried bacon together with the fat. Add some mustard, salt and pepper. Combine gently.
- When the potato skins are crispy, stuff them with the bacon & egg mash. Season with ground pepper and scatter some grated cheese on top.
- Bake for another 10 minutes or so until golden brown.
- Serve warm.