1bell pepper, chopped (or use mini bell peppers of different colors)
4largeeggs
1avocado, peeled, seeded and sliced
1green onion, chopped
Instructions
Preheat oven to 425 degrees F.
Wash and pat dry potatoes. Brush them all over with olive oil and season all over with salt and pepper.
Bake for 45-50 minutes or until fork tender. Remove from oven and allow to cool for a few minutes.
Reduce oven heat to 350 degrees F.
Slice in half, lengthwise. Scoop out some of the flesh from the potatoes. (You can discard it or use it to make mashed potatoes, or potato soup).
Brush butter inside each potato half and season with salt and pepper.
Top each with 1/4 cup of cheese, chopped Canadian bacon, and bell peppers.
Gently crack an egg on top, and use a spoon if you need to help push some of the toppings down to allow the egg white to sit inside the potato. Season with a little more salt and pepper.
Place potatoes on a baking sheet and bake for about 8-12 minutes or until the whites are white and set (don't over cook them!)
Remove from oven and top with sliced avocado and chopped green onion.