January 24, 2017
Breakfast, Comfort Food, Side Dishes,
Snacks, Pork, Bacon, Eggs, Vegetables, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Brunch, Game/Sports Day, Weeknight Meals, Oven Bake, Skillet, Gluten-Free more
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"From Recipes+ magazine September '16. Love a stuffed spud and well everything is better with bacon of course."
Preheat oven to 200C/180C fan forced.
Line an oven tray with baking paper.
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.
Cut potatoes in half lengthwise and return to the tray and using a teaspoon scoop out potato flesh, leaving a 2cm thick shell.
Fill potato shells with baked beans cheese and bake for 10 minutes or until golden brown.
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.
Top potatoes with scrambled egg mixture and drizzle with sweet chilli sauce (if using) and sprinkle with parsley and serve.
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