Breakfast Stuffed Potatoes

• 2 large baked potatoes (russett or sweet)
• 1 tablespoon butter
• 2 eggs
• 2 slices bacon, cooked and diced
• 2 tablespoons shredded cheese
• 1 tablespoon fresh parsley, chopped
• salt & freshly ground black pepper, to taste

1. Preheat oven to 350 degrees F.
2. Lay each baked potato on its side and use a knife to carefully cut off the top third of the potato. With a spoon hollow out the middle of each potato to make a "bowl", leaving the potato as thick or thin as you would like.
3. Place 1/2 tablespoon of butter in the middle of each bowl. Gently break an egg into each bowl, careful not to break the yolk.
4. Top with bacon, cheese, parsley and then season with salt and pepper.
5. Bake until the egg whites are set (20-25 minutes). Serve immediately.

potatoes, butter, eggs, bacon, shredded cheese, fresh parsley, salt

Taken from www.food.com/recipe/breakfast-stuffed-potatoes-519108 (may not work)