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TWICE BAKED POTATOES AND EGGS

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Ingredients

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)

Instructions

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.

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