Plat
Loaded Baked Potato Egg Boats
1 h 15Pour 4Nutri-Score C€€
C
1 h 15
1 h 15Loaded Baked Potato Egg Boats
ce qu’il vous faut
Ingrédients
potatoes (washed, halved lengthwise)Fruits et légumes4 morceaux
olive oil (for brushing)Épicerie20 ml
salt (for the potatoes)Épices2 g
cheddar (grated)Produits laitiers50 g
scallions (thinly sliced)Fruits et légumes8 g
bacon (diced, cooked until crisp)Viandes80 g
warm milk (warmed)Produits laitiers30 ml
butter (softened)Produits laitiers30 g
black pepper (for the filling)Épices1 g- salt (for the filling)Épices1 g
eggs (one per potato half)Produits laitiers8 morceaux- black pepper (for the eggs)Épices1 g
- salt (for the eggs)Épices1 g
par portion
Nutrition
383kcal
- Glucides
- 36 g
- Protéines
- 16 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Poêle
Saladier
Pinceau de cuisine
spoon
pas à pas
Préparation
- Étape 1
Bake the potatoes
- Preheat the oven to 200 °C.
- Halve the potatoes lengthwise and score the flesh in a crosshatch pattern.
- Brush with olive oil, sprinkle with salt and bake cut side up until tender and golden.
- Étape 2
Cook the bacon
- Dice the bacon and fry in a pan until crisp.
- Drain on paper towel and set aside.
- Étape 3
Make the filling
- Scoop out most of the potato flesh, leaving a shell.
- Mash the flesh with butter, warm milk, salt and black pepper.
- Fold in the cheddar, most of the bacon and most of the scallions.
- Étape 4
Fill and add the eggs
- Spoon the mashed filling back into the potato shells, leaving a well in the center.
- Crack an egg into each well and season with salt and black pepper.
- Étape 5
Bake again and serve
- Bake until the egg whites are set and the yolks still soft.
- Top with the remaining bacon and scallions and serve hot.