Cooking 15 minutes
Preparation 10 minutes
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 |
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.