Description
Crispy potato skins filled with creamy mashed potatoes, turkey bacon, runny eggs, and melted cheddar. A halal-friendly, all-in-one brunch dish with minimal cleanup.
Ingredients
2 medium Russet potatoes, scrubbed and fork-pricked
2 tbsp unsalted butter, softened
3 tbsp heavy cream (or whole milk)
4 slices turkey bacon, cooked*crumbed
4 large eggs
1/2 cup shredded cheddar cheese
Thinly sliced chives or green onions
Salt and pepper, to taste
Instructions
Preheat oven to 400°F.
Place potatoes directly on oven rack and bake 40-45 minutes until tender.
Cool potatoes 15 minutes, then slice in half lengthwise.
Hollow out each half, reserving flesh in a bowl.
Level the cut side of each potato half with a knife.
Add butter and cream to the reserved potatoes, mash until smooth. Season with salt and pepper.
Fill each potato shell with 1 tablespoon of the mashed mixture.
Place an egg in each shell, cover with remaining mashed potatoes.
Sprinkle 1 tablespoon cheddar on top of each egg.
Bake 12-15 minutes until eggs reach desired doneness and cheese is melted.
Garnish with chives before serving.
Notes
Use turkey bacon for halal compliance; substitute with beef bacon if preferred.
For vegetarian version, omit turkey bacon and use vegetable oil instead of butter.
Top with sour cream or hot sauce for extra flavor.
Store leftovers airtight in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 45
- Category: Breakfast
- Method: Oven baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 1g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg