Twice Baked Bacon & Egg Potatoes

Here’s a meal that combines all of my favorite breakfast foods in one – Twice Baked Bacon & Egg Potatoes. These are going to be perfect for entertaining at brunch or just to keep in the fridge for yourself!

INGREDIENTS:

• 3 large Idaho russet potatoes
• 6 eggs
• 1/4 c. milk
• 1/4 t. salt
• 4 slices of bacon (reserving 2 T. of bacon fat from cooking)
• 4 scallions, chopped finely
• 1/2 c. cheddar cheese, grated
• 1/4 t. pepper
• olive oil, salt and pepper for seasoning the potatoes

INSTRUCTIONS:

1. Heat the oven to 400 degrees.
2. Wash the potatoes and season them with salt, pepper and just a small amount of olive oil.
3. Wrap the potatoes in foil and bake for 45 minutes to an hour until soft.
4. While the potatoes are cooking, place bacon into a large skillet and cook until crisp. Reserve 2 T. of the bacon fat before discarding. Let cool and chop into small pieces.
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