2 medium russet potatoes
2 tablespoons unsalted butter
3 tablespoons heavy cream
4 strips cooked bacon
4 large eggs
1/2 cup shredded cheddar cheese, divided
Salt and pepper
Heat the oven to 400 F.
Put the potatoes in the oven, directly on the rack, and bake for 45 to 60 minutes, until tender.
Remove the potatoes from the oven, reducing the oven temperature to 375 F, and let them cool for a bit.
When the potatoes are cool enough to handle, slice each one in half lengthwise, and scoop the centers out, reserving both the insides and the skin.
Put the scooped-out flesh into a mixing bowl.
Add the butter to the bowl, and mash the potatoes with a fork or potato masher until the butter melts.
Add half of the cream, and mash the potatoes again. If they are mostly smooth, stop. If they need more liquid, add more cream and continue mashing.
Spoon the potato mixture into the hollowed-out skins, spreading out the mixture to coat the insides of the skins.
Arrange the potato skins on a baking sheet lined with parchment paper.
Put a cracked egg in each skin, and top with one strip of crumbled bacon.
Sprinkle about 1 tablespoon of cheese over each potato skin.
Season with salt and pepper.
Bake for about 15 minutes, until the whites of the eggs are set and the yolks are still runny.
Sprinkle the remaining cheese over the potatoes, and serve immediately.
