An explosion of flavor 🌋 Check out these breakfast potato volcanoes! . . Ingredients (for 4 servings) * 3 russet potatoes * 6 strips bacon * 1 cup shredded cheddar cheese * 6 eggs * 2 tablespoons fresh chives, chopped . . Preparation * Preheat oven to 400˚F (200˚C). * On a cutting board, peel potatoes then cut each in half widthwise. * Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato. * Place potatoes in water to avoid discoloration while you finish hollowing out the rest. * Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet. * Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place. * Bake for 45 minutes, or until bacon reaches desired crispiness. * Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato. * Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side. * Sprinkle chives over the egg. * Bake for 6 to 12 minutes depending on how well done you would like your eggs. * Let cool before serving. * Enjoy!