Back in the day I was not really a big breakfast kind of person, but now it has become kind of a tradition that Sunday mornings I make Eric and I a nice breakfast. It is just a good way to spend the morning, cooking and lounging around before Eric has to get to work. So as I was thumbing through my Food Network magazine the other day I came across this recipe and Eric's eyes lit right up...."Can we have that this Sunday?" Well, we ended up having chocolate chip pancakes...but next weekend it's on! What you'll need:
4 large russet potatoes
6 slices bacon (prob more..)
1/4 cup milk, warmed
1 cup shredded cheddar cheese
2 scallions, thinly sliced
1 Tbsp chopped fresh parsley
4 large eggs
1 tbsp butter
1. Preheat oven to 375 degrees. Pierce potatoes in a few places with a fork. Place in an oven mitt and microwave for 5 minutes.
2. Cook bacon in skillet until crisp then place on paper towel to drain.
3. Slice off the top 1/4 inch of the potatoes and then scoop out the flesh and put into a separate bowl, leaving 1/4 inch thick shell. You will only need the flesh of 3 of the potatoes, discard the flesh of the final potato. Add 1 tbsp of butter, and the warm milk to the potato bowl and mash with a masher or a fork until smooth. Stir in cheese, scallions, parsley, chopped bacon, and salt and pepper.
4. Divide the filling among the skins and then press down with the spoon to create a well. Place the filled potatoes on a lined baking sheet and then carefully crack an egg into each potato well.
5. Place baking sheet into oven until egg whites are set, about 20 to 25 minutes. Season with salt and pepper and top with scallions and more bacon.
Yum, can't wait!
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