Breakfast Twice-baked Potatoes

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 large russet potatoes, baked or 6 large sweet potatoes
• 6 tablespoons butter
• 12 eggs
• 12 slices bacon, cooked and diced
• 3/4 cup cheddar cheese, shredded
• 1/3 cup fresh parsley, chopped
• salt & freshly ground black pepper, to taste

Recipe

• 1 carefully cut off the top third of the potato. with a spoon, hollow out the middle of the potato to make a “bowl, leaving the potato as thick or thin as youd like. (just remember, the more room you leave, the more room for eggs, bacon and cheese!).
• 2 place 1/2 tablespoon of butter in the middle of each bowl. then gently break 2 eggs into each potato, careful not to break the yolks. top each potato with 2 strips of bacon (crumbled); 2 tablespoons of cheese; and 1 tablespoon of parsley, and then season with salt and pepper.
• 3 place on a cookie sheet (lined with foil) bake at 350 degrees f for 20-25 minutes, or until the egg whites are set. serve immediately.