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These are a fun brunch to make! The kids love em’ and the grown ups are pretty happy too! Serve with beans and sausages or just on their own.

Serves 2.
2 medium russet potatoes, scrubbed and pricked with a fork all over

Cooking spray

2 tbsp low fat cream cheese

4 slices cooked thick cut bacon (all visible fat removed)

4 medium eggs

40g cheddar cheese grated

Small bunch of chives to serve.

salt and pepper to taste

Preheat oven to 180˚C

Spray the potatoes with oil and rub all over to coat then place directly on oven rack in the centre of the oven and bake for 1 – 1½ hours or until potatoes are tender through the centre.

Remove from the oven and allow potatoes to cool for about 15 minutes.

Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.

Add the low fat cream cheese and the cheddar cheese to the potato and mash together until smooth. Season with salt and pepper and stir to combine.

Spread 1 tablespoon of potato mixture into the bottom of each hollowed potato skin (you may end up with left over mash – see note below)

Add 1 slice of bacon to each half and place on a baking tray.

Crack an egg into each half potato and return to the

Bake the potatoes until egg whites just set and yolks are still runny, 10-15 minutes.

Season with salt and pepper and finish with sliced chives.

Note; I always bake extra jacket spuds, scoop out the middles, mash and mix with spring onions, bacon or ham and top with cheese, you can use any left over mash in these ones too. They’re great the next day in lunch boxes or as a side with tomorrow’s dinner.