Ingredients:

  • 4 large Russet potatoes (approx. 300g each), scrubbed and dried
  • 2 tbsp extra virgin olive oil
  • 1 tbsp coarse sea salt
  • 4 large eggs, room temperature
  • 1 cup sharp cheddar cheese, freshly shredded
  • 4 strips thick-cut bacon, cooked until crispy and crumbled
  • 2 tbsp unsalted butter, melted
  • 1 tsp smoked paprika
  • 2 tbsp fresh chives, finely chopped
  • 1/4 cup full-fat sour cream
  • Freshly cracked black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: This high heat is vital for the skin's texture.
  2. Pierce each potato several times with a fork. Rub the skins with 2 tbsp extra virgin olive oil and 1 tbsp coarse sea salt until they are fully and evenly coated.
  3. Bake the potatoes directly on the oven rack for 40-45 minutes until the skin is mahogany colored and feels crisp to the touch.
  4. Remove from oven and let sit for 5 minutes. Slice off the top 1/4 of each potato horizontally using a sharp serrated knife.
  5. Scoop out the interior with a small spoon, leaving a 1/2 inch (1.25cm) thick wall. Note: Save the insides for mash or another meal!
  6. Whisk 2 tbsp melted butter and 1 tsp smoked paprika. Brush this inside each hollowed crater until the interior is vibrant orange and glistening.
  7. Layer a portion of the 1 cup shredded cheddar and 4 strips crumbled bacon into the bottom of each hole.
  8. Carefully crack one large egg into each potato. Place the potatoes on a rimmed baking sheet so they stay upright and stable.
  9. Bake for 10-12 minutes until the egg whites are opaque and the yolk is slightly wobbly.
  10. Top with 1/4 cup sour cream, 2 tbsp chives, and cracked black pepper before serving while the cheese is still bubbling.