Brêckie Loaded Breakfast Potato Skins

Ingredients

• 6 medium potatoes
• 2 tbsp olive oil
• Salt and black pepper, to taste

• 6 slices bacon, cooked crispy and chopped
• 4 large eggs
• 2 tbsp milk or cream
• 2 tsp BlixSam Brêckie Spice
• ½ cup grated cheddar cheese
• ¼ cup cream cheese (optional)
• 2 spring onions, sliced
• Sour cream, for serving (optional)

Method

1. Preheat oven to 200°C. Scrub the potatoes and bake whole for 45–50 minutes, until tender. Allow to cool slightly.
2. Cut the potatoes in half lengthways and scoop out most of the flesh, leaving about a ¼-inch border so the skins hold their shape.
3. Brush the skins with olive oil, season with salt and pepper, and bake for 10 minutes until crispy.
4. In a bowl, whisk the eggs, milk and Brêckie Spice. Season with a pinch of salt and black pepper.
5. Scramble the eggs gently in a pan over low-medium heat until just set. Remove from heat.
6. Mix the scooped potato flesh with cream cheese, half the bacon, half the cheese and half the spring onion. Spoon the mixture into the skins.
7. Top with scrambled eggs, remaining bacon, cheese and spring onion.
8. Bake for another 8–10 minutes until the cheese is melted and bubbly.
9. Serve hot with sour cream on the side.