Directions: |
Directions:Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil or parchment paper. Scrub your potatoes and coat them in coconut oil or ghee with your hands, then sprinkle sea salt all around. Poke each with a fork a few times to release steam.
Bake potatoes in the preheated oven for 1 hour or until soft on the inside (times will vary depending on the thickness of your potatoes)
While potatoes bake, cook the bacon - heat a large, heavy skillet over medium-high heat until crisp; drain on paper towels and set aside.
Once bacon is done, reserve a tsp or 2 of the fat to sauté the pepper. Cook peppers over medium high heat, stirring, for just a minute until softened, then remove from heat.
Cut each potato in half with a sharp knife. Carefully scoop out the inside of potatoes (using a spoon) in a mixing bowl, leaving a thin layer around the skins.
Mash, then stir in the ghee or coconut oil and breakfast seasoning until smooth. Crumble in the cooked bacon and stir in the sauteed peppers and sliced scallions, then season with salt and pepper to taste.
Spoon the mixture into the potato skins to fill all, then make a large groove in the center of each one for the egg.*
Carefully crack an egg into center of each potato half, then bake (at 400 degrees) for another 15 minutes until eggs are cooked to preference. Season with salt and pepper and garnish with extra bacon and scallions. Serve immediately and enjoy! |
This recipe for Twice Baked Sweet Potatoes is from