Double Baked Bacon & Egg Potatoes

Ingredients:
2 medium russet potatoes, scrubbed
2 Tbsp olive oil
4-8 slices bacon
4 large eggs
½ cup shredded cheddar cheese
2-3 Tbsp sliced chives
sea salt and fresh ground black pepper, to taste

Instructions:
Arrange your oven rack so that it’s right in the center of the oven, then preheat your oven to 400F.
After thoroughly washing; pierce those potatoes with a fork a few times, then rub or brush with oil and rub it all over.
Place the potatoes directly onto the center oven rack.
Bake for 30-40 minutes or just until potatoes are tender when pierced with a knife.
Remove from the oven and allow them to cool a bit.
Once ready to handle, slice each potato in half lengthwise and scoop out the flesh as shown. Reserve flesh for another use, (or just nibble on it while you are doing the rest).
Place your potato boats into a baking dish and season them with sea salt and pepper.
Add one, or two, slices of bacon, shredded cheese, and gently crack an egg into each one as shown.
Return your potatoes to the hot oven, and bake for about 15 minutes, or just until egg whites just set and yolks are still runny.
Garnish with fresh chopped chives, salt and ground black pepper, and enjoy!

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