6 large potatoes (1.2 kg) with skins
4 tablespoons finely chopped onion
4 tablespoons crispy-fried bacon, finely chopped
3 lightly beaten eggs
1/2 teaspoon salt
1 cup grated mozzarella cheese (100 g)
6 large potatoes (1.2 kg) with skins
4 tablespoons finely chopped onion
4 tablespoons crispy-fried bacon, finely chopped
3 lightly beaten eggs
1/2 teaspoon salt
1 cup grated mozzarella cheese (100 g)
Place the potatoes in a large pot and cover them with cold water
Season with 1 tablespoon of salt and then cover
Bring to a boil at high heat until they are tender, but still firm (around 20 minutes)
Drain and let cool slightly
Preheat the oven to 250°C (very hot)
Cut each potato in half lengthwise, forming a lid, and reserve
With a spoon, remove the pulp, leaving a rim of 0.5 cm
In a bowl, mix well the pulp and reserve
In a large skillet, sauté the onion and bacon over high heat until it starts to brown (4 minutes)
Remove from the heat and discard excess fat
Add the eggs and salt, and cook, stirring constantly, until they are firm (3 minutes)
Combine the reserved pulp with the cheese mixture and stir well
Fill the potatoes with this mixture and top with the reserved potato lid
Arrange them in a baking dish and bake at the preheated oven temperature until the cheese melts (around 10 minutes)
Serve immediately
301 calories per serving.
