#SCGS Twice-Baked Breakfast Potato
#SCGS Twice-Baked Breakfast Potato
Ingredients
4 large Potatoes
1 Tbsp (15 ml) Oil
2 Tbsp (30 ml) Butter
½ cup (125 ml) Sour cream
2 Tbsp (30 ml) Seven Colours Grill Seasoning™
6 slices of Bacon, chopped
4 large Eggs
1 cup (250 ml) shredded Cheddar cheese, plus extra for topping
2 Tbsp (30 ml) chopped Chives
Method
Preheat the oven to 160°C.
Prick the potatoes all over with a fork and drizzle with oil.
Bake for 30–45 minutes, until tender.
Allow the potatoes to cool slightly, then slice in half lengthways and scoop the insides into a bowl, leaving the potato skins intact.
Mix the insides of the potatoes with the butter, sour cream and Seven Colours Grill Seasoning™.
Cook the chopped bacon in a pan until crispy, and remove from the pan.
In the same pan, scramble the eggs.
Add the bacon, eggs and cheese to the potato mixture and stir until well combined.
Spoon the filling back into the potato skins.
Top with extra cheese and bake for 10 minutes, or until the cheese has melted.
Garnish with chopped chives and serve warm.
Season your stews
#sevencolours
