My mum used to make my sister and I twice baked potatoes when we were kids. I don’t think they were called twice baked potatoes back then. We referred to them as ’those jacket spuds with the mashed up bacon and cheese inside’ when we regularly requested them. I posted the recipe for those ones when I first started the blog here. If you want to see the worst food photography in the world, you should definitely go and check them out. I really should re-shoot them at some point! Anyway, these are pretty similar, except I’m using full-size baking potatoes, and I’m finishing them off with a baked egg and a sprinkling of spring onions. Do you know how many hard-yolked egg-filled potatoes I ended up with before I finally figured out the trick to get the runny yolks? Six. It was a carby type of day. So we start by baking the potatoes, then cutting off the lids (we don’t use them, so they’re the cooks treat, preferably smothered in butter). The potato is scooped out and mashed up with butter, cheese and cooked bacon.
We then spoon this mixture back into the potatoes, shaping a well with the back of a spoon, and dropping the egg white into the potato. Bake for 10 minutes or so, until the white is nearly fully firm, then add the yolk and bake again for a few more minutes. This is just enough to set the outside of the egg yolk, whilst leaving it runny in the middle.
Top with a little more bacon, plus some chopped spring onions before serving.
Runny egg deliciousness!
If you’re a fan of potatoes, try some of my other potato recipes:
Lasagne potato skins Perfect mashed potatoes Creamy potato salad Greek potato hash Smashed roast potatoes with garlic, bacon and cheddar
The Bacon and Egg Stuffed Potatoes Recipe:
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