Ingredients

The following ingredients have 4 Servings
  • 2 russet baking potatoes
  • 2 Tablespoons olive oil (, divided)
  • salt and freshly ground black pepper (, to taste)
  • 2 Tablespoons butter (, room temperature)
  • 1 cup shredded cheddar cheese
  • 4 slices Canadian bacon (, chopped)
  • 1 bell pepper (, chopped (or use mini bell peppers of different colors))
  • 4 large eggs
  • 1 avocado (, peeled, seeded and sliced)
  • 1 green onion (, chopped)

Instruction

  • Preheat oven to 425 degrees F. 
  • Wash and pat dry potatoes. Brush them all over with olive oil and season all over with salt and pepper. 
  • Bake for 45-50 minutes or until fork tender. Remove from oven and allow to cool for a few minutes.
  • Reduce oven heat to 350 degrees F.
  • Slice in half, lengthwise. Scoop out some of the flesh from the potatoes. (You can discard it or use it to make mashed potatoes, or potato soup). 
  • Brush butter inside each potato half and season with salt and pepper. 
  • Top each with 1/4 cup of cheese, chopped Canadian bacon, and bell peppers. 
  • Gently crack an egg on top, and use a spoon if you need to help push some of the toppings down to allow the egg white to sit inside the potato. Season with a little more salt and pepper.
  • Place potatoes on a baking sheet and bake for about 8-12 minutes or until the whites are white and set (don't over cook them!)
  •  Remove from oven and top with sliced avocado and chopped green onion.