Egg & Bacon
Potato Bowls

50 minutes
  • 6 whole blue potatoes, washed and lightly sprayed with olive oil
  • 6 free range eggs
  • 150g cheddar cheese, grated
  • 2 bacon rashers, chopped
  • 1 tsp olive oil
  • 2 tbsp sour cream
  • 1 tbsp chives, finely chopped
  • salt and pepper, to season
  1. Heat the oven to 180C. Place the whole potatoes on a tray lined with baking paper and season. Bake potatoes for 40 minutes or until they’re golden on the outside and soft on the inside. Remove from the oven and cool.
  2. With a sharp knife, cut the top of the potato and scoop out two to three tbsp from the middle. Crack an egg and empty the contents into the hole.
  3. Top with grated cheese and return to the oven for a further 5 to 10 minutes, depending on whether you like your eggs cooked soft or hard. While they are cooking, brown the bacon in a frypan. Remove the potatoes and top with sour cream, bacon, and chives.
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