Ingredients
3 russet potatoes, peeled and halved
6 slices bacon
5 large eggs
2/3 c. shredded Cheddar
1 red bell pepper, finely chopped
1/2 Onion, finely chopped
2 tbsp. chives, finely chopped, plus more for garnish
kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 400°. Line a medium baking sheet with parchment paper. Using a melon baller, scoop out the center of the potato until completely hollow and you can see through it.Step 2Place potatoes, wide side down, on a baking sheet. Wrap each potato in bacon, tucking in ends so they don’t unravel during baking. Bake 40 minutes, or until bacon is golden and crisp and potatoes are tender.Step 3Meanwhile, make egg mixture: in a large bowl, whisk eggs. Stir in cheese, peppers, onions, and chives and season with salt and pepper. When potatoes are done cooking, pour egg mixture into the hole at the top of each potato until they are 2/3 full. Place back in the oven to bake for 12 to 15 more minutes, until no wetness is visible. Step 4Remove from oven, garnish with chives, and serve.
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