TWICE BAKED POTATOES AND EGGS
2-4 medium to large russet baking potatoes
2 tablespoon olive oil
1 cup Jarlsberg or Gruyere cheese, shredded (or any good Swiss cheese)
1 cup cheddar cheese, shredded
¾ cup sour cream (plus more for garnish on the side)
⅓ cup heavy cream
½ teaspoon salt
1 teaspoon black pepper
½ cup scallions, chopped (2 tablespoon reserved for garnish)
½ cup bacon, cooked crisp and crumbled (about 6 slices)
Preheat oven to 375 degrees.
Wash and dry your potatoes. Poke all over with holes using the tines of a fork. Brush skin with olive oil and bake for 45 minutes to 1 hours until very soft when pierced with a fork. Remove from the oven and let cool for 15 minutes until cool enough to hold with your hands.
Scoop the potato out of the skins leaving a shell that will still stand up and hold it’s shape. Place the warm potato into a large bowl and break up with a fork so they are light and fluffy.
Add the Jarlsberg, ½ cup of the cheddar, sour cream, heavy cream, salt, pepper, scallions, and bacon to the bowl and mix until well combined but do not over-mix, so that potatoes maintain some texture.
Scoop the filling back into the skins and place in a large baking dish sprayed with non-stick cooking spray. You can make a day in advance to this point. Just cover and refrigerate overnight. Bring to room temp before baking the next day.
Top with remaining cheddar cheese and place back in a preheated 375 degree oven and bake for 25-30 minutes until cheese is melted and filling is hot. Top each potato with one or two fried eggs.
Garnish with remaining scallions and bacon.