Double Baked Bacon Egg Potatoes (Printable Version)

# What You'll Need:

→ Main Components

01 - 2 medium russet potatoes, scrubbed
02 - 2 tablespoons avocado oil or olive oil
03 - 4 slices nitrate-free bacon
04 - 4 large eggs
05 - 1/3 cup shredded cheddar cheese
06 - 2 tablespoons sliced chives
07 - sea salt, to taste
08 - fresh ground black pepper, to taste

# Preparation Steps:

01 - Arrange the oven rack at the center position and preheat to 200°C.
02 - Pierce each potato several times with a fork, then brush all over with oil.
03 - Place potatoes directly onto the center oven rack and bake for 30–40 minutes, until tender when pierced with a knife.
04 - Remove potatoes from the oven. Allow to cool until safe to handle, then slice each potato in half lengthwise.
05 - Gently scoop out the potato flesh, leaving a shell; reserve the flesh for another use.
06 - Arrange potato shells in a baking dish and season with sea salt and black pepper.
07 - Place one bacon slice and a portion of shredded cheddar into each shell. Carefully crack an egg into each potato boat.
08 - Return to the oven and bake for 15 minutes, or until egg whites are just set but yolks remain runny.
09 - Sprinkle with fresh chives and additional black pepper before serving.

# Additional Tips:

01 - Allow potatoes to cool slightly before slicing to avoid burning your hands.
02 - For firmer egg yolks, increase baking time by 2–3 minutes.

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