Due to the long cooking time of the potatoes, this is probably more suitable as a brunch than a breakfast. However with a little bit of forward planning, you could cook the potatoes the day before, or use leftovers from a meal.
- 1 large jacket potato
- Olive oil
- 1 rasher of bacon (thinly chopped)
- 1 garlic clove (grated)
- 1 shallot (finely chopped)
- Tsp Butter
- A teaspoon of fresh parsley (finely chopped)
- Tablespoon of cheese (grated)
- 1 egg
Wrap the potato in foil and cook for 1 – 1.5 hours at 200 degrees Celsius, until cooked through.
Carefully place the potato on its side and cut the top off. Scoop out most, but not all, of the potato. Leave enough potato for the skin to hold its shape and form a bowl.
Fry the bacon in a little olive oil, with the garlic and shallot for a few minutes, until starting to crisp.
Add the butter to the potato bowl, followed by the bacon, onions and garlic.
Sprinkle over the parsley, followed by the cheese. Lastly crack the egg on to the top, to form a lid. You may have to squash down the other fillings a little first.
Return to the oven and cook for a further 10-15 minutes, or until the egg is cooked.