Baked sweet potatoes loaded with bacon, cheddar, eggs, and scallions for a hearty morning meal.
# What You’ll Need:
→ Sweet Potatoes
01 - 3 large sweet potatoes
→ Fillings
02 - 1/2 cup cooked and crumbled bacon (about 5-6 slices)
03 - 2 tablespoons unsalted butter
04 - 1/4 cup shredded white cheddar cheese
→ Toppings
05 - 6 large eggs
06 - 1/4 teaspoon black pepper
07 - 1/2 teaspoon salt
08 - 1 scallion, minced
→ For Baking
09 - 1 tablespoon canola oil
10 - Pinch of salt for potato skins
# How-To Steps:
01 - Preheat the oven to 350°F.
02 - Wash and dry the sweet potatoes. Prick each potato several times with a fork to allow steam to escape.
03 - Rub each potato with canola oil and sprinkle with a pinch of salt. Place the potatoes on a baking sheet and bake for 60-90 minutes until fork-tender.
04 - Remove the potatoes from the oven and let cool slightly. Carefully slice each one in half lengthwise.
05 - Using a spoon, gently scoop out most of the flesh from each potato half, leaving a thin layer to support the skin. Collect the scooped-out flesh in a large mixing bowl.
06 - Arrange the hollowed-out potato skins back on the baking sheet.
07 - Add the crumbled bacon, unsalted butter, and shredded cheddar cheese to the bowl with the sweet potato flesh. Mix until well combined and the butter is melted.
08 - Spoon the filling evenly back into each potato skin, pressing gently to create a small well in the center for the egg.
09 - Crack one egg into each well. Sprinkle eggs with salt and black pepper.
10 - Return the stuffed potatoes to the oven and bake for 15-20 minutes until the egg whites are set and yolks reach your desired doneness.
11 - Remove from the oven, garnish with minced scallion, and serve hot.
