Ingredients
- 4 large russet potatoes
- 6 slices bacon
- 1/4 cup milk, warmed
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced, plus more for topping
- 1 Tbsp. chopped fresh parsley
- salt and pepper
- 4 large eggs
Preparation
Step 1
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Pierce the potatoes in a few places and microwave until tender. Set aside until cool enough to handle.
Meanwhile, cook the bacon until crisp. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
Slice of the top 1/4" of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4" thick shell. Repeat with the remaining potato but discard the flesh. Add 2 Tbsp. of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth. Stir in the cheese, green onions, parsley, chopped bacon, 1/2 tea. salt and 1/4 tea. pepper.
Season the inside of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
One at a time, crack an egg into a ramekin, then carefully pour into each potato (it's okay if some of the egg white overflows). Transfer to the oven and bake until the whites are set, 20-25 minutes. Season with salt and pepper and top with more green onions and the halved bacon strips.