Loaded Potato Skins with Bacon and Cheese

1Preheat the oven to 400°F (200°C).

2Wash the potatoes thoroughly and pat them dry.

3Pierce the potatoes with a fork a few times and place them on a baking sheet.

4Bake the potatoes in the preheated oven for about 50-60 minutes, or until they are tender when pierced with a fork.

5Remove the potatoes from the oven and let them cool slightly.

6Cut the potatoes in half lengthwise and scoop out the flesh, leaving about ¼ inch of potato on the skin.

7Place the potato skins back on the baking sheet.

8In a bowl, mix the sour cream (1 cup), shredded cheddar cheese (1 cup), and half of the crumbled bacon.

9Fill each potato skin with the sour cream (1 cup) and cheese mixture.

10Create a small well in the center of each filled potato skin.

11Crack an egg into each well.

12Sprinkle the remaining bacon on top of the eggs (4).

13Bake the loaded potato skins in the oven for about 15-20 minutes, or until the egg whites are set.

14Serve the loaded potato skins hot with salsa (1 cup) on the side.