Bacon, Egg & Bean Potatoes

4
Servings
10m
Prep Time
70m
Cook Time
1h 20m
Ready In


"From Recipes+ magazine September '16. Love a stuffed spud and well everything is better with bacon of course."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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