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Create something FUN, and NEW with your family in the kitchen this weekend!
❤Rachel
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Double Baked Bacon + Egg Potatoes
An ABSOLUTE weekend Treat!
So yes…these take a bit more time and effort, but TOTALLY worth it for the results.
I had a lot of fun last Saturday morning in the kitchen, showing all of our kids (mostly teenagers) how to make their own.
This became an educational morning cooking project for us all, with a very delicious ending!
Create something FUN, and NEW with your family in the kitchen this weekend!
Makes 4 servings
Ingredients:
- 2 medium russet potatoes, scrubbed
- 2 Tbsps avocado oil, or olive oil
- 4 slices nitrate-free bacon
- 4 large eggs
- 1/3 cup shredded cheddar cheese
- 2 Tbsps sliced chives
- sea salt and fresh ground black pepper, to taste
Instructions:
Arrange your oven rack so that it’s right in the center of the oven, then preheat your oven to 400 degrees f.
After thoroughly washing; pierce those potatoes with a fork a few times, then rub or brush with oil and rub it all over. Place the potatoes directly onto the center oven rack.
Bake for 30-40 minutes or just until potatoes are tender when pierced with a knife. Remove from the oven and allow them to cool a bit. Once ready to handle, slice each potato in half lengthwise and scoop out the flesh as shown. Reserve flesh for another use.
Place your potato boats into a baking dish and season them with sea salt and pepper. Add one slice of bacon, shredded cheese, and gently crack an egg into each one as shown.
Return your potatoes to the hot oven and bake for about 15 minutes, or just until egg whites just set and yolks are still runny. Garnish with fresh chopped chives and ground black pepper and enjoy!
❤Rachel
Ingredients
- 2 medium russet potatoes, scrubbed
- 2 Tbsps avocado oil, or olive oil
- 4 slices nitrate-free bacon
- 4 large eggs
- 1/3 cup shredded cheddar cheese
- 2 Tbsps sliced chives
- sea salt and fresh ground black pepper, to taste
Instructions
- Arrange your oven rack so that it's right in the center of the oven, then preheat your oven to 400 degrees f.
- After thoroughly washing; pierce those potatoes with a fork a few times, then rub or brush with oil and rub it all over.
- Place the potatoes directly onto the center oven rack.
- Bake for 30-40 minutes or just until potatoes are tender when pierced with a knife.
- Remove from the oven and allow them to cool a bit.
- Once ready to handle, slice each potato in half lengthwise and scoop out the flesh as shown. Reserve flesh for another use.
- Place your potato boats into a baking dish and season them with sea salt and pepper.
- Add one slice of bacon, shredded cheese, and gently crack an egg into each one as shown.
- Return your potatoes to the hot oven and bake for about 15 minutes, or just until egg whites just set and yolks are still runny.
- Garnish with fresh chopped chives and ground black pepper and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 medium russet potatoes, scrubbed
- 2 Tbsps avocado oil, or olive oil
- 4 slices nitrate-free bacon
- 4 large eggs
- 1/3 cup shredded cheddar cheese
- 2 Tbsps sliced chives
- sea salt and fresh ground black pepper, to taste
Instructions
- Arrange your oven rack so that it's right in the center of the oven, then preheat your oven to 400 degrees f.
- After thoroughly washing; pierce those potatoes with a fork a few times, then rub or brush with oil and rub it all over.
- Place the potatoes directly onto the center oven rack.
- Bake for 30-40 minutes or just until potatoes are tender when pierced with a knife.
- Remove from the oven and allow them to cool a bit.
- Once ready to handle, slice each potato in half lengthwise and scoop out the flesh as shown. Reserve flesh for another use.
- Place your potato boats into a baking dish and season them with sea salt and pepper.
- Add one slice of bacon, shredded cheese, and gently crack an egg into each one as shown.
- Return your potatoes to the hot oven and bake for about 15 minutes, or just until egg whites just set and yolks are still runny.
- Garnish with fresh chopped chives and ground black pepper and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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