• Prep Time: 25 minutes
  • Cooking Time: 75 minutes
  • Serves: 6

Loaded Potato Skins With Bacon And Eggs

  • Recipe Submitted by on

 Ingredients List

  • 4 large Russet potatoes
  • 4-6 slices of bacon, chopped
  • 8-10 cherry tomatoes, quartered
  • 8 eggs
  • 2 tablespoons chopped scallions
  • ½ cup Cheddar cheese
  • Salt, pepper


Preheat the oven to 450 F.
Wrap each potato in foil and bake for about 1 hour, or until it is easily pierced with a fork.
Remove from the oven and reduce the heat to 400 F.
Unwrap the potato and let it slightly cool.
In the meantime, place chopped bacon into a medium skillet and cook until nice and crisp. Transfer bacon onto the paper towel.
Cut the potato lengthwise. Gently scoop out as much potato as you can, leaving the skin intact.
Season the potato skins with salt and pepper and add 1-2 tablespoons of cheddar cheese. Pack it tightly.
Add 4-6 pieces of cherry tomato quarters make a small well in the center of each potato. Carefully crack one egg into each potato skin and season with salt and pepper.
Bake for 10-15 minutes until the egg is cooked and not runny. At the 10 minute mark, sprinkle cooked bacon and 1-2 tablespoons of cheddar cheese on top of each potato skin.
Continue baking until cheese melts.
Serve immediately and garnish with chopped scallions.

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