Who doesn’t love something a little different for breakfast?
Makes 4
2 medium russet potatoes, scrubbed and pricked with a fork all over
2 tbsp butter
3 tbsp heavy cream
4 rashers cooked bacon
4 large eggs
1/2 cup shredded cheddar
thinly sliced chives
salt and pepper to taste
Preheat oven to 400˚F.
Place the potatoes directly on oven rack in center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
Remove and allow potatoes to cool for about 15 minutes.
Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
Add the butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese
Add 1 rasher bacon to each half and top with a raw egg.
Place the potatoes onto a baking sheet and return to the oven.
Lower the oven temperature to 375˚F and bake potatoes until the egg whites just set and yolks are still runny.
Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.