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Baked Potato with Egg, Extra Sharp Cheddar, and Canadian Bacon

Baked Potato with Egg, Extra Sharp Cheddar, and Canadian BaconWhen I saw this recipe on Cathy’s site, Wives with Knives, I knew instantly that I would be making it. While my kids enjoyed the Baked Cinnamon Mini Donuts with Maple Glaze, my husband and I gobbled up these amazing baked potatoes stuffed with extra sharp cheddar, Canadian bacon, an over-easy egg, topped with green onions. They were so simple to make and they tasted fantastic! We both loved them and I will definitely be making them again and again. Thanks for the delicious recipe, Cathy!! Head over to Cathy’s site to see all of her amazing recipes.

Baked Potato with Egg, Extra Sharp Cheddar, and Canadian Bacon:

Ingredients:

  • 2 baked potatoes, top third removed, and the filling scooped out
  • Extra sharp cheddar cheese, shredded
  • Canadian bacon, sliced
  • 2 eggs
  • Sea salt and freshly cracked pepper, to taste
  • Green onions, sliced

Baked Potato with Egg, Extra Sharp Cheddar, and Canadian Bacon

How to Make a Baked Potato with Egg, Extra Sharp Cheddar, and Canadian Bacon

Bake your potatoes in a 400-degree oven for 1 hour. Remove the top third of the potato and scoop out most of the filling. Make sure to leave some of the filling in, so the potato will not collapse.

Sprinkle the inside with some cheese and Canadian bacon then crack an egg and pour it inside. Season with sea salt and freshly cracked pepper, to taste.

Baked Potato with Egg, Extra Sharp Cheddar, and Canadian Bacon

Place the potatoes in a baking dish and place them in the oven preheated to 400 degrees. Cook until the egg is set but the yolk is still soft, about 15 minutes, or until the egg is cooked to your liking.

Remove from the oven and sprinkle with sliced green onions. Serve immediately. Enjoy.

Baked Potato with Egg, Extra Sharp Cheddar, and Canadian Bacon

 

Click here for a printable version of this recipe – For the Love of Cooking.net

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Wives with Knives

 

 

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