Ingredients
4 russet potatoes, rinsed and scrubbed clean
extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 tbsp. butter
4 large eggs
4 slices bacon, cooked and chopped
1/2 c. shredded Cheddar
2 green onions, sliced
Preparation
Step 1Preheat oven to 350°.Step 2Pierce potatoes all over with a fork. Rub olive oil onto the skins and sprinkle with salt and pepper. Place potatoes in a microwave-safe dish.Step 3Microwave on high for 5 minutes. Using tongs, carefully flip potatoes, then microwave until potatoes are tender, 3 to 5 minutes more. Let cool slightly.Step 4Working one at a time, lay the baked potatoes on their sides and use a knife to cut off the top third of the potato. With a spoon, hollow out the middles of the potatoes to make a “bowl.” (Be careful not to break through the bottom of the potato skins.) Step 5Place a small pat of butter in the middle of each potato bowl. Carefully break an egg into each bowl, then top with bacon, cheese, and green onions. Season with salt and pepper. Step 6Bake until the egg whites are set, 22 to 25 minutes. Serve immediately.
