Ingredients:

  • 4 medium russet potatoes, scrubbed (approx. 680g)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 4 large eggs, lightly beaten
  • 4 oz sharp cheddar cheese, shredded
  • 4 strips thick cut bacon, cooked and crumbled
  • 1/4 cup sour cream
  • 2 tbsp unsalted butter, melted
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 200°C. Pierce each potato 4-5 times with a fork to let steam escape, rub them thoroughly with olive oil, and sprinkle with salt.
  2. Place potatoes directly on the oven rack or a lined sheet and bake for 40-45 minutes until the skin is tight and mahogany colored.
  3. Remove from the oven and let them cool for 5 minutes so you don't burn your hands. Slice each potato in half lengthwise.
  4. Carefully scoop out the potato flesh with a spoon, leaving a 1/4 inch (6mm) wall. Note: This is crucial so the potato doesn't collapse under the weight of the filling.
  5. In a bowl, mash the potato flesh with melted butter and sour cream until the mixture is velvety.
  6. Fold in the beaten eggs, crumbled bacon, half of the shredded cheese, smoked paprika, and black pepper. Mix until just combined.
  7. Spoon the mixture back into the potato shells, heaping it slightly over the top.
  8. Sprinkle the remaining cheese over the top of each potato.
  9. Bake for another 15-20 minutes until the tops are bubbly and golden brown and the filling is set.
  10. Garnish with finely chopped fresh chives immediately after taking them out of the oven.