Twice Baked Breakfast Potatoes

Preheat oven to 400 F. Make several deep punctures in each potato to let out moisture. Rub each potato with olive oil, then sprinkle each with salt. Place potatoes directly on the middle rack of the oven, and place a baking sheet below them to catch the drippings. Bake for one hour, or until cooked through. Remove potatoes from the oven and allow to cool for 10 minutes.

While potatoes are cooking, heat a non-stick pan over medium high heat and add the chopped bacon. Sprinkle bacon with pepper and garlic powder and saute until crispy (but not burned). When finished cooking, stir in green onions, cover, and set aside (do not drain grease—this is a 20—we get to use it)!

Reduce heat of the oven to 350 F. Cut each potato in half lengthwise and gently scoop the flesh away from the skin, leaving about 1/4″ thick rim of flesh attached to the skin (I found that scoring the potato flesh with a sharp knife prior to scooping really helps).

Place potato flesh in a bowl, along with the hot sauce, sour cream and cheese. Add the cooked bacon and green onion mixture and mix well, breaking apart any potato chunks with a fork.

Place potato skins onto a baking sheet or cake pan that you’ve sprayed with baking spray. Scoop 1/4 of the filling mixture into each potato skin and spread evenly. Use a spoon to make a well in the mixture (approximately the size of an egg). Break an egg into each well and sprinkle each with black pepper.

Bake for 20-25 minutes, or until each egg is cooked to your liking (a runny yolk makes this dish uber delightful). Remove from oven, serve and enjoy!