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Egg Stuffed Potato Skins

Bruschetta Omelet
servingsNumber of servings 4

cookingCooking 15 minutes

preparationPreparation 10 minutes

ingredients Ingredients
4 Large potatoes, baked 4
3/4 cup (4 large eggs) Golden Nature ESL 175 ml
3 tbsp Sour Cream 45ml
3 Chives, chopped 3
8 Slices bacon, chopped and cooked 8
  Salt and pepper, to taste  
1/3 cup Grated Monterey Jack (or other) cheese 75ml
ingredientsMethod

Slice the potatoes in half lengthwise and scoop out the inside with a spoon, being careful not to pierce the skins. In a medium bowl, mix eggs, sour cream, chives, potato (leave the skins aside), bacon, salt and pepper. Stuff the potato skins with the egg mixture. Sprinkle with cheese and bake for 15 minutes in a preheated 375°F (190° C) oven.