Bacon, Egg & Bean Potatoes
Recipe: #25495
January 24, 2017
Categories: Breakfast, Side Dishes, Snacks, Bacon, Eggs, Potatoes, Brunch, Game/Sports Day, Oven Bake, Gluten-Free, more
"From Recipes+ magazine September '16. Love a stuffed spud and well everything is better with bacon of course."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (416.9 g)
- Calories 536.6
- Total Fat - 24.1 g
- Saturated Fat - 9.2 g
- Cholesterol - 158.5 mg
- Sodium - 1064.4 mg
- Total Carbohydrate - 51.4 g
- Dietary Fiber - 7.3 g
- Sugars - 15.3 g
- Protein - 29.3 g
- Calcium - 325.8 mg
- Iron - 2.8 mg
- Vitamin C - 30.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 200C/180C fan forced.
Step 2
Line an oven tray with baking paper.
Step 3
Scrub the potatoes and prick several times with a fork and place on prepared tray and bake for 1 hour or until tender and then cool slightly.
Step 4
Cut potatoes in half lengthwise and return to the tray and using a teaspoon scoop out potato flesh, leaving a 2cm thick shell.
Step 5
Fill potato shells with baked beans cheese and bake for 10 minutes or until golden brown.
Step 6
Meanwhile heat oil in a large frying pan over high heat and add bacon and onion and cook and stir for 3 minutes or until bacon is crispy and then add eggs, cook and stir for 2 minutes or until lightly scrambled.
Step 7
Top potatoes with scrambled egg mixture and drizzle with sweet chilli sauce (if using) and sprinkle with parsley and serve.
Tips
No special items needed.
1 Reviews
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