Cheese Stuffed Potatoes with Bacon & Egg

Serves

2 Adults and 4 children or
4 Adults

Prep time

5 minutes

Cooking time

15 - 20 minutes

Equipment Needed: Microwave / oven, Sharp Knife, Frying pan, Microwavable dish, Large spoon (wooden or other) and Grater

Main Ingredients

4 big floury potatoes e.g. Rooster (approximately 800g in total)
1 scallion, thinly sliced
4 rashers of bacon, thinly sliced
50g cheddar cheese
4 eggs
1 teaspoon of olive oil
Handful of chives, finely chopped (optional)
Salt and freshly ground black pepper(optional)

Method

Wash the potatoes, dry them and then put them in a microwave-safe dish with a little water in the bottom.
Cover with a plate or a damp kitchen towel and cook on full power for 6-8 minutes.
Slice the scallion, cut the bacon into strips and fry them in a pan with some oil for 3 minutes.
Scoop out the flesh of the potatoes without tearing the skin.
Add the potato flesh to the bacon-and- onion mix and mash through.
Fill each potato skin with the mixture, add the grated cheddar cheese.
Make a ‘well’ to break the egg into.
Add a drizzle of oil and season with salt and pepper.
Cook the stuffed potatoes in the microwave for five minutes until the egg is cooked.
Sprinkle with chopped scallions and enjoy without further ado!

Top Tip

You can add other ingredients, or whatever is available – chopped ham, bacon, scallions, mushrooms, spinach. Or why not use any leftover chilli con carne sprinkled with some cheese?

Top Tip

Why not steam some extra potatoes (with their skins on) when making the cottage pie and keep them in the fridge until you are ready to use them (up to 3 days) and use from step 4 on.