Main
Loaded Baked Potato Egg Boats
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minLoaded Baked Potato Egg Boats
what you need
Ingredients
potatoes (washed, halved lengthwise)Produce4 pieces
olive oil (for brushing)Pantry20 ml
salt (for the potatoes)Spices2 g
cheddar (grated)Dairy50 g
scallions (thinly sliced)Produce8 g
bacon (diced, cooked until crisp)Meat80 g
warm milk (warmed)Dairy30 ml
butter (softened)Dairy30 g
black pepper (for the filling)Spices1 g- salt (for the filling)Spices1 g
eggs (one per potato half)Dairy8 pieces- black pepper (for the eggs)Spices1 g
- salt (for the eggs)Spices1 g
per serving
Nutrition
383kcal
- Carbs
- 36 g
- Proteins
- 16 g
- Fat
- 20 g
what you’ll use
Tools
Oven
Baking tray
Frying pan
Mixing bowl
Pastry brush
spoon
step by step
Method
- Step 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.
- Step 2
Cook the bacon
- Dice the bacon and fry in a pan until crisp.
- Drain on paper towel and set aside.
- Step 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.
- Step 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.
- Step 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.