Servings: 4

Prep Time: 10 MIn.

Cook Time: 65 Min.

What you need:

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2 large IdahoŽ Russet potatoes (12-14 oz. ea., cut lengthwise)
1 Tbsp. butter
8 eggs, beaten
1 medium tomato, chopped
1/4 c. crumbled cooked bacon
1/2 c. shredded sharp cheddar cheese
1-2 scallions, sliced

What to do:

1. Preheat oven to 400°F. Scrub potato and pierce skin several times with a fork.
2. Place on a baking sheet and bake 55-65 min., or until tender. Let cool 5 min., then slice in half lengthwise and scoop out pulp, leaving 1/2-in. thick shell.
3. In a large skillet, melt butter over medium heat, scramble eggs until firm.
4. Evenly divide eggs into potato halves and sprinkle with tomatoes, bacon , cheese and scallions. Place on baking sheet and heat in oven 5 min., or until cheese is melted.

Notes: Save the scooped out potato and mash with a bit of butter, salt, and pepper. Then simply pan-fry it for a double bonus.

* Recipe courtesy of Mr. Food

Nutritional information:

Calories: 334;   Total Fat: 19g;   Cholesterol: 448mg;   Total Carbs: 22g;   Protein: 19g;   Sodium: 325mg;