TWICE-BAKED BREAKFAST POTATOES

“Try making these with leftover Bolognese instead of bacon – they are just as delicious. Use any excess egg whites to make an eggwhite omelette.”

Serves 4

EASY

GREAT VALUE

Preparation: 25 minutes Cooking: 1 hour 15 minutes

Woolworths Everyday large potatoes 6

olive oil 2T

sea salt and freshly ground black

pepper, to taste

Woolworths wood-smoked streaky

bacon 250 g

onion 1, chopped

Woolworths vintage Cheddar,

200 g grated, plus extra for sprinkling

Woolworths free-range indigenous

mixed eggs 2

chives, chopped, for serving

basil, for serving

1 Preheat the oven to 180°C. Halve the potatoes, drizzle with olive oil, sprinkle with sea salt and bake for 45 minutes to 1 hour until crispy and tender inside.

2 Arrange the bacon on a baking tray and bake for 5 minutes until just crisp, then remove from the oven and divide in half. 3 Finely chop half the bacon and fry with the onion until crispy. Scoop out the potato flesh, taking care not to break the skins. Place the flesh in a bowl.

4 Mix the chopped bacon, onion, cheese and seasoning with the potato. Divide the remaining bacon between the 12 potato skins, spoon in the mixture and press down gently to secure. 5 Make a well in each potato with a spoon. Break an egg into a cup, then pour into a well. Repeat with the remaining eggs. Sprinkle with more cheese and bake for 10–15 minutes until golden. Serve garnished with chives and basil.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Ken Forrester Grenache 2018