Twice Baked Breakfast Potatoes

Ingredients

• Green onions (2, chopped)
• Cheddar cheese (1 cup, shredded)
• Eggs (4)
• Bacon (4 slices, cooked and crumbled)
• Salt and pepper (to taste)
• Olive oil (2 tablespoons)
• Russet potatoes (4 large)

Instructions

1. Preheat your oven to 400°F. Scrub the potatoes clean and dry them, then prick them with a fork. Rub the potatoes with the olive oil and season with salt and pepper.
2. Place the potatoes on a baking sheet and bake for about an hour, or until they're cooked through and the skins are crispy.
3. Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides, leaving a thin layer of potato on the skin.
4. In a bowl, mix the scooped-out potato with the crumbled bacon, eggs, half of the cheese, and the green onions. Season with more salt and pepper.
5. Spoon the mixture back into the potato skins and top with the remaining cheese.
6. Bake for another 15-20 minutes, or until the cheese is melted and the eggs are set.
7. Serve hot, garnished with more green onions if desired.