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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large baked potatoes
  • 2 boiled eggs
  • 2 slices of bacon
  • 4 Tbsp grated cheddar optional
  • Salt & pepper
  • 2 tsp mustard optional

Method
 

  1. Cut the potatoes in half lengthwise. Using a spoon, scoop out the potato flesh, making sure the skin doesn’t tear.
  2. Place the potato skins, skin side down, on an oiled baking sheet. Bake for another 8-10 minutes until crispy and golden.
  3. Meanwhile, dice the bacon and fry in a pan until golden and crispy. Finely chop the eggs.
  4. 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.
  5. When the potato skins are crispy, stuff them with the bacon & egg mash. Season with ground pepper and scatter some grated cheese on top.
  6. Bake for another 10 minutes or so until golden brown.
  7. Serve warm.