6-7 eggs (you may have a little leftover)
Salt & Pepper
Shredded cheese, such as Colby Jack (about 1 cup)
Bacon, cooked & crumbled
Sour cream, reduced fat
Fresh chives, chopped
Pierce potatoes with a fork in several spots. Bake them in microwave in 5 minute intervals until fork tender. 4 potatoes roughly take 12-15 minutes. I like to rotate mine as well & turn them over halfway through cooking time to ensure even doneness.
Set potatoes aside to cool slightly. Preheat oven to 375.
Cut potatoes in half length-wise. Leaving ¼” wall, scoop out pulp & reserve for another use. Bake in oven for about 10 minutes just until the shells crisp up a bit. While they are cooking, scramble eggs just until set. They will cook further in oven. Season with a little salt & pepper.
Sprinkle a little cheese in the bottom of the potatoes. Divide scrambled eggs between all. Then add more cheese on top as well as crumbled bacon. Heat in oven just cheese is melted & bacon is warmed through. Serve with sour cream & chives.
