Bacon, Egg and Cheese Baked Potatoes

Source: azcentral.com - In Praise of Potatoes

4 Russet-type potatoes
8 slices of bacon
1 tablespoon butter
1 medium onion, chopped
8 eggs, beaten
Salt and freshly ground black pepper to taste
1/2 cup grated Swiss or Cheddar cheese

Follow the directions for baking the potatoes.

When the potatoes are fully cooked, cut them in half and remove the insides. Chop the insides into small dice on a cutting board.

Fry the bacon over moderate heat in a sauté pan. When the slices are crispy, remove them, crumble the slices and set aside.

Drain all but 2 tablespoons bacon fat from the pan.

Add the butter and place over moderate heat. When the butter has melted and looks foamy, add the onion and cook for 2 minutes, to soften the vegetable.

Add the potatoes and cook, stirring occasionally, for about 8 minutes, or until lightly crispy.

Move the ingredients in the pan aside and pour in the beaten eggs.

Scrambled the eggs and break them into small pieces as they cook, stirring to incorporate the cooked egg pieces into the potato mixture.

Add the crumbled bacon. Add salt and pepper to taste.

Spoon the potato mixture back into the skins.

Top with equal amounts of the cheese. Bake for about 5-6 minutes, or until the cheese has melted. If refrigerated, reheat in a 350-degree oven for 10-15 minutes.

Makes 4 servings.