Categories: Meals
Ingredients
- 4 medium russet potatoes
- Vegetable or olive oil, for the potatoes
- 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 4 tbsp salted butter
- 1 tsp black pepper, plus more to taste
- 4 large eggs
- 1/4 tsp kosher salt
- 1/4 cup grated Parmesan, plus shaved Parmesan for topping
- 2 tbsp chopped fresh parsley
Directions
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eheat the oven to 400. Prick the potatoes all over with a fork, rub with a little oil and bake on a foil-lined baking sheet until tender when pierced with a knife, about 1 hour.
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When the potatoes are almost done, cook the bacon in a medium nonstick skillet over medium heat until crisp, 3 to 4 minutes. Remove to paper towels to drain. Discard all but 1 tbsp of the drippings from the skillet and reduce the heat to low. Add 3 tbsp of the butter and let melt. Remove from the heat and stir in the pepper. Pour into a small bowl and wipe the skillet clean.
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Return the skillet to medium heat, add the remaining 1 tbsp butter and let melt. Crack in the eggs and season with salt and black pepper. Cover and cook until the egg whites are set and the yolks are still runny, about 3 minutes.
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Split open the baked potatoes lengthwise; press the ends together to open them up. Drizzle the potatoes with the pepper-butter mixture and sprinkle with the grated Parmesan. Use a fork to mash the seasonings into the potatoes. Top each with a fried egg, the bacon, shaved Parmesan and parsley.