Double Baked Potatoes with Quail Eggs
- Prep time: 20 minutes
- Cook time: 1 hr 15 minutes
- Yields: 3-6 servings
Jacket Potato, Tater Boat, Loaded Potato – whatever you call them at home, you can be sure they'll be an instant crowd pleaser. Loaded with savoury cheese, crispy bacon, the bright zing of scallions, and of course a perfectly fried-but-still-soft quail egg. Add these Double Baked Potatoes to your dinner rotation for a satisfying and filling main or side!
Ingredients
- 3 potatoes
- 1 tbsp olive oil
- Salt
- 2 tbsp melted butter
- 2 scallions
- 5 pieces of bacon, cooked and chopped
- 1 cup cheddar cheese, grated
- 3 (or 6) quail eggs
- 2 tbsp chives
Instructions
Preheat oven to 400°F (200°C). Scrub the potatoes clean and dry them thoroughly.
Rub the potatoes with olive oil and a generous sprinkle of salt. Place them directly on the oven rack or a baking sheet and bake for 50-60 minutes, until they are fork-tender.
Let the potatoes cool slightly, then slice the top of the potato lengthwise just deep enough to cut the potato skin. Carefully scoop out the insides into a bowl, leaving a thin layer of potato inside the skins to help them hold their shape.
Mash the scooped-out potato with melted butter, scallions, chopped bacon, half of the cheddar cheese, and salt to taste.
Spoon the mixture back into the potato shells. Sprinkle with the remaining cheddar cheese. Place the potatoes on a baking sheet and return to the oven for 10 minutes, until the cheese is melted.
As the potatoes are baking, fry the quail eggs in a pan to your desired doneness and top potatoes off with fried quail eggs.
Sprinkle with chives and a little extra bacon. Serve warm and enjoy!
