Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 floury baking potatoes (e.g. Rooster) (approximately 800g)
  • 1 scallion, thinly sliced
  • 4 rashers of bacon
  • 50g cheddar cheese
  • 4 eggs
  • 1 teasp. rapeseed or olive oil
  • Handful of chives, finely chopped
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 75
Cooking time: 30 MIN
  1. Wash the potatoes, dry them and then put them in a microwave-safe dish with a little water in the bottom.
  2. Cover with a microwave-safe film and cook on full power for 6-8 minutes. Thinly slice the scallion, cut the bacon into strips and fry them in a pan with some oil for 3 minutes.
  3. Gently scoop out the flesh of the potatoes without tearing the skin. Add the potato flesh to the bacon-and-onion mix.
  4. Fill each potato skin with the mixture, add the grated cheddar cheese and make a ‘well’ to break the egg into. Add a drizzle of oil and season with salt and pepper.
  5. Cook the stuffed potatoes in the microwave for five minutes until the egg is cooked. Sprinkle with chopped chives and enjoy without further ado!

Credit: recipe by AnneCé Bretin.

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