Loaded Baked Potato: The Ultimate High-Protein Breakfast

Yield: 4 servings

Time:

• Active time: 25 minutes

• Total time: 1 hour

Ingredients:

• 4 medium russet potatoes, scrubbed

• 4 slices center cut bacon, chopped (about 1/2 cup)

• 3/4 cup shredded sharp Cheddar cheese

• 2 tablespoons unsalted butter, cut into 8 cubes

• 1/4 cup sour cream, plus more for garnish

• 1/4 cup sliced fresh chives, plus more for garnish

• 1/2 teaspoon cracked black pepper, plus more garnish

• 1/2 teaspoon salt plus 1/8 teaspoon, divided

• 4 large eggs

Instructions:

1. Preheat oven to 200°F. Using a fork, pierce potatoes all over. Place the potatoes on a large microwave-safe plate. Microwave on High until the potatoes are easily pierced with a fork, 15 to 20 minutes, carefully flipping with a fork or tongs every 5 minutes. (Alternatively, bake the potatoes directly on an oven rack in a 425°F oven until easily pierced with a fork, 50 minutes to 1 hour.) - Transfer the potatoes to a cutting board and let rest until cool enough to handle, about 5 minutes.

2. Meanwhile, cook chopped bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a paper towel–lined plate, reserving drippings in the pan.

3. Place 3/4 cup cheese and the cubed butter in a large bowl. Cut a lengthwise slit down the center of each potato (do not cut all the way through); squeeze the sides to open. Using a spoon, scoop the flesh into the bowl, leaving a 1/4-inch layer of flesh on the skin. Roughly mash the potato flesh with a spoon until the butter and cheese are incorporated, but the potato is still chunky.

4. Stir 1/4 cup sour cream, 1/4 cup chives, 1/2 teaspoon pepper, 1/2 teaspoon salt and the cooked bacon into the potato mixture; spoon the mixture into the potato shells. Place the stuffed potatoes on a small baking sheet; keep warm in the oven.

5. Heat the reserved bacon drippings over medium-low heat. Carefully crack 4 eggs into the pan, leaving space between them. Sprinkle the eggs with the remaining 1/8 teaspoon salt. Cover and cook until the whites are just set, about 2 minutes. Uncover and cook until the whites are completely set and the yolks are desired doneness, about 2 minutes for runny yolks. Place a stuffed potato on each of 4 plates. Top each with a fried egg. If desired, garnish with sour cream, chives and/or pepper.

Source: Eating Well

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