2 large baking potatoes
¼ cup vegetable oil
Coarse Kosher salt
8 eggs
1 cup shredded Mexican 4-cheese blend
4 slices of bacon

Scrub potatoes and coat with oil. Sprinkle potatoes on all sides with the salt. Bake until tender (about one hour) at 425 degrees. Allow potatoes to cool completely. Cut potatoes in half lengthwise and hollow out with a spoon, leaving a ¼” thick potato skin shell (“boat”). The potato skin shells may be refrigerated over night then warmed in a low oven while preparing the rest of the dish. The rest of the potato will be used in making hash browns as a side dish.

Cook the bacon to a crisp state then chop to small bits. Set aside.

Scramble the eggs in a large non-stick skillet until almost done. The eggs should be slightly sloppy. Place the potato “boats” on a microwave-safe plate and spoon equal amounts of scrambled egg into each potato skin (about 2 eggs per “boat”). Sprinkle the shredded cheese equally on top of the eggs. Cook in the microwave for about 45 seconds to 1 minute, just to melt the cheese. This will also finish the cooking of the eggs.

Use tongs to place each “boat” on a plate and top with the chopped bacon. Serve with pan fried potatoes.