Cheesy Twice-Baked Potato With Bacon, Eggs and Chives

Directions

1. Preheat your oven to 350° F. Using a scrubber, vigorously brush the outer part of your potatoes to remove any impurities or dirt. Using a fork, pierce several holes into the potatoes. Sprinkle salt and any additional desired spices on top. Coat the potatoes with an even layer of olive oil and wrap each individually in aluminum foil. Set the potatoes in the oven and bake for roughly 50 minutes, or until soft.
2. While the potatoes bake, place a medium skillet over medium heat. Add the pieces of bacon to the skillet and cook for roughly 7 to 8 minutes, flipping occasionally. Once the bacon is crispy enough for you, transfer it to a napkin or towel-lined plate to drain any excess grease.
3. Place a medium pan over medium heat. Add roughly 2 tablespoons of olive oil to the skillet and wait for the pan to heat. Pour the chopped onions, garlic and scallions into the oil and cook.
4. Once the potatoes finish baking, cut them in half lengthwise. Use a spoon to scoop out the interior of each potato and add to the heated skillet. Sprinkle the cheddar cheese, salt and chives into the pan and mix.
5. Carefully pour the milk into the pan and stir until a creamy texture results. Crumble the pre-cooked bacon pieces into the pan and cook the potato and vegetable mixture for roughly 4 to 5 minutes, flipping periodically.
6. Scoop the contents of the skillet back into the potatoes once the cheese melts entirely. Firmly press the contents into the potatoes and leave a slight indentation in the center. Carefully crack one egg into each potato “pocket.”
7. Return each potato to the baking sheet and place the potatoes back into the oven for an additional 15 to 20 minutes. Remove the potatoes from the oven once the eggs begin to set and place the pan aside to cool. With the yolk still runny, gently tap the egg with a fork to let the yolk ooze into the potato. Sprinkle with chives and serve immediately.

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