Stuffed baked potatoes

Name: Stuffed baked potatoes
Ingredients: 4 large potatoes (about 250 g each); 2000 ml water; 100 g bacon; 30 g green onion; 1 small bell pepper (120 g); 120 g grated cheese; 4 large eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Stuffed baked potatoes by Veronica J. - Recipia

Stuffed baked potatoes are baked with bacon, cheese, bell pepper and an egg each; the whites set, while the yolks can stay soft or cook through. I leave a fairly thick layer of potato flesh along the sides and don't scoop them down to the skin; I prefer a deep hollow with a sturdy enough base to hold the egg and filling without giving way. Prep: 20 minutes. Cook: 48 minutes. Rest: 10 minutes. Total: 78 minutes. Serves: 4. About 510 kcal and 27 g protein per serving.

Ingredients

4 large potatoes (about 250 g each)
2000 ml water
100 g bacon
30 g green onion
1 small bell pepper (120 g)
120 g grated cheese
4 large eggs
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Wash the potatoes and put them in a pot with 2 l of water. Boil for 30 minutes, until the tip of a knife slides in easily. 2. Drain and leave to cool for 10 minutes. 3. Cut a thin cap off the top of each potato. Scoop out the flesh, leaving a layer against the skin so it stays intact. 4. Finely chop the bacon, green onion and bell pepper. Mix them with 100 g grated cheese and fill the potatoes a little over halfway. 5. Crack an egg into each potato and sprinkle with the salt and pepper. Bake for 18 minutes at 200°C, until the whites are set; the yolks can stay soft or cook through. Sprinkle the remaining 20 g of cheese on top 1-2 minutes before the end, if you like. 6. Serve the potatoes warm.

Notes

Potatoes of a similar size will cook more evenly; much larger ones may need a few extra minutes. Choose potatoes with intact skins and no soft spots so they hold their shape after you scoop out the flesh. Bacon and cheese can already be salty, so use less salt on the eggs if you know yours are salty. I serve them with a cold yogurt sauce. You can make the filling ahead, but crack the eggs into the potatoes just before you put them in the oven. Leftovers keep in a covered container in the fridge for up to 3 days; the yolks will firm up when reheated. For a meat-free version, swap the bacon for 80 g corn or 100 g cooked chicken. The cheese can be replaced with 120 g salted cheese; the dish contains dairy and eggs.