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

When I saw this baked potato with egg, extra-sharp cheddar, and Canadian bacon recipe on Wives with Knives, I knew instantly that I would be making it. While my kids enjoyed some crepes for breakfast, my husband and I devoured these amazing baked potatoes stuffed with cheese, Canadian bacon, and an over-easy egg, topped with green onions. They were so simple to make, and they tasted fantastic! These delicious stuffed baked potatoes paired nicely with some twisted bacon and fruit salad.

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

Ingredients:

• 2 russet potatoes, scrubbed & a few holes poked on top with a fork
• Extra-sharp cheddar cheese, shredded
• Canadian bacon, sliced
• 2 eggs
• Sea salt and freshly cracked pepper, to taste
• Green onions, sliced
• Hot sauce

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

Preheat the oven to 400 degrees.

Scrub your potatoes and poke a few holes in the tops with a fork.

Place the potatoes in the oven for 1 hour. Remove the potatoes and let them cool for a few minutes.  Side Note: Keep the oven set to 400 degrees.

Remove the top third of the potato and scoop out most of the filling.   Side Note: Make sure to leave some of the filling in, so the potato will not collapse.

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

Place the potatoes in a baking dish.

Place the baking dish in the oven, and bake until the egg is set but the yolk is still soft, about 13-15 minutes, or until the egg is cooked to your liking.

Remove from the oven and sprinkle with sliced green onions.

Serve immediately with hot sauce, if desired.  Enjoy.