Egg Stuffed Potato Skins with Chef Dez

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while still melting well

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham can be a more economical option

Carefully slice the warmed baked potatoes in half using a serrated knife.

Scoop out most of the flesh from each potato half, keeping a little to maintain the shape.

Place the scooped potato flesh into a mixing bowl.

Add 3 large BC eggs to the mixing bowl with the potato flesh.

Stir in 3 tablespoons of sour cream, 3 tablespoons of chopped chives, 8 slices of cooked and chopped bacon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Mix the ingredients together until combined; you can leave it chunky or mash it finer with a potato masher.

Choose an 8x8 baking pan that fits the potato halves snugly to prevent spilling.

Spoon the mixture into the potato cavities, mounding it nicely on top.

Sprinkle about 3/4 cup of Monterey Jack cheese on top of the stuffed potatoes.

Preheat the oven to 375°F and bake for 20 to 30 minutes until the cheese is melted and golden.

Use an instant-read thermometer to check the internal temperature, ensuring it reaches 160°F (72°C) for fully cooked eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens