Twice Baked Potatoes with Eggs


  • 2 large potatoes
  • 4 medium eggs
  • 4 slices of streaky bacon, cooked until crispy, then cut into small pieces
  • 4 scallions, chopped finely
  • 70g cheddar cheese, grated
  • 50ml milk
  • Salt and black pepper

To Serve:

  • Roasted Cherry Tomatoes


Wash the potatoes, pat dry and prick several times with a fork. Cook on full power in the microwave for 8-10 minutes. When the potatoes are soft remove them from the microwave and allow to sit for a couple of minutes to cool down. Preheat the oven to Gas Mark 6, 200°C (400°F). When the potatoes have cooled enough to handle, cut them lengthwise in half. Scoop out most of the potato, leaving a ½-1cm border around the edges and place in a bowl. Mash the potatoes along with the milk and scallions. Set aside ⅓ of chopped bacon and ⅓ of cheese. Add the rest into the potato mixture. Taste and season with salt and pepper. Mix well to combine. Place the potato skins on a baking tray lined with parchment paper then divide the filling evenly into the 4 potato halves. Make a well in the centre of the filling with the back of a spoon. You will need to bring the potato mixture up higher than the edges of the potatoes, there needs to be enough space to hold an egg. Crack one egg into each well, don't worry if some spills over. Season the eggs with a little salt and black pepper and sprinkle over the reserved bacon and cheese. Carefully place in the oven to bake for 10-12 minutes or until the eggs are cooked. To roast cherry tomatoes: Place on a baking tray. Drizzle over some olive oil and season with a little salt and black pepper. Place in the oven along with the potatoes and roast for 10 minutes. Serve the twice baked potatoes along with the roasted cherry tomatoes for a delicious lunch or dinner.