Our Breakfast Potatoes

Ingredients

• 4 large russet potatoes
• 4 fresh eggs
• 1 cup sharp cheddar cheese, shredded
• 4 slices turkey bacon, cooked and crumbled
• 2 tablespoons fresh chives, finely chopped
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and dry potatoes, then pierce each with a fork multiple times.
3. Rub potatoes with olive oil and sprinkle with black pepper.
4. Place potatoes directly on the oven rack or on a baking sheet and bake for 45 minutes, or until tender when pierced with a fork.
5. While potatoes are baking, cook turkey bacon in a skillet over medium heat until crispy, then crumble and set aside.
6. Once potatoes are cooked, carefully slice each in half lengthwise and scoop out some of the flesh, leaving a border to form a boat.
7. Place the potato halves on a baking sheet, skin-side up.
8. Sprinkle shredded cheddar cheese into each potato boat.
9. Crack a fresh egg into each potato half.
10. Return to the oven and bake for 10-12 minutes, or until the egg whites are set and yolks are still runny.
11. Remove from oven and top each with crumbled turkey bacon and chopped chives.
12. Serve immediately.