Sunshine Spuds

We usually bake the potatoes the night before while stargazing on the deck. That way, we don't waste time in the morning before we hit the peaks! 

• 3 large potatoes
• 6 organic, farm fresh eggs
• 4 slices of thick bacon (reserving 2 T. of bacon fat from cooking)
• 4 scallions, chopped finely
• ½ c. cheddar cheese, grated
• ¼ c. milk
• ¼ t. salt
• ¼ t. pepper
• olive oil, salt and pepper, fresh thyme, hot sauce for seasoning 
• Basil
• Tomatos 

INSTRUCTIONS

1. Heat the oven to 400 degrees.
2. Wash the potatoes and season them with salt, pepper and just a small amount of olive oil.
3. Wrap the potatoes in foil and bake for 45 minutes to an hour until soft.
4. While the potatoes are cooking, place bacon into a large skillet and cook until crisp. Reserve 2 T. of the bacon fat before discarding. Let cool and chop into small pieces.
5. Carefully unwrap the potatoes, let cool a few minutes, then cut lengthwise in half.
6. Scoop out most of the potato, leaving a half inch border around the edges and place in a large bowl.
7. Season the potato skins with salt and pepper.
8. Mash with a potato masher
9. Add the reserved bacon fat, milk, cheese, scallions, chopped bacon, thyme and the ¼ t. each of salt and pepper.
10. Mix well to combine, then divide the filling evenly into the 6 potato halves.
11. Make a well in the center of the filling with the back of a spoon, large enough to hold an egg.
12. Crack one egg into each well, don't worry if some spills over, and carefully place in the oven to bake.
13. Bake 20-25 minutes at 375 until the white of the egg is white and opaque.
14. Slice tomatoes and garnish with basil

Shopping list: 3 Potatoes, 6 eggs, bacon, scallions, cheddar cheese, milk, salt, pepper, thyme, olive oil, basil, tomatoes, hot sauce, foil