Loaded Breakfast Baked Potatoes - potatoes

Method

• Preheat the oven to 400°F.
• Line a baking sheet with aluminum foil.
• Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil. Place the potatoes directly on the middle oven rack.
• Bake the potatoes for 60-75 minutes, until fork-tender. Remove the potatoes from the oven and allow them to rest until they're cool enough to handle.
• Remove the potatoes from the aluminum foil. With a sharp knife, make a lengthwise slit in the top of each potato, slicing only halfway down. Carefully pinch the potatoes to open slightly. Season the insides of the potatoes with salt and black pepper.
• Finely mince the scallions.
• Heat the butter in a large skillet over medium-low heat.
• Crack the eggs into a mixing bowl and whisk until smooth. Pour the eggs into the skillet, along with half the minced scallions and half the crumbled bacon. Cook for 2-3 minutes, folding the eggs with a rubber spatula, until they are softly scrambled. Sprinkle in half the shredded cheese, and fold to melt it. Season with 1/2 tsp. of salt and 1/4 tsp. of black pepper.
• Place the potatoes onto a baking sheet. Spoon an equal amount of the scrambled eggs inside of each potato. Sprinkle the potatoes with the remaining shredded cheese.
• Bake the potatoes for 8-10 minutes on the middle rack of oven, until the cheese is melted and the potatoes are heated through.
• Check to see that potatoes are done. Remove from oven or add time as needed.
• Sprinkle the remaining minced scallions and crumbled bacon over the tops of the potatoes.
• Top each potato with a generous spoonful of sour cream, and a few dashes of hot sauce, if desired. Serve immediately.