Potato skins with eggs so runny, top it off with bacon, honey! With some grated Jarlsberg® on top, you'll eat until you drop!
Using a fork, poke small holes in the potatoes. Place coarse salt in the bottom of an oven-safe casserole dish form and put the potatoes on top. Bake them in the oven at 180 C for about 1 hour. Use a barbecue skewer to check if they are soft all the way through. Grate Jarlsberg® and finely chop the chives. Fry the bacon in a pan or bake with the potatoes in the oven. Put the bacon on a piece of baking paper and bake until crispy. Fry 4 eggs in a pan in a little butter, just as you like them.
Slice the potatoes lengthwise down the middle and scoop out their insides. Put potato innards in a bowl and add the butter, finely chopped chives and a bit of shredded Jarlsberg®, about 1/3 of the total amount. Mix and season with salt and pepper. Spoon the filling back into the potato skins and top with the fried eggs, bacon, chives and plenty of shredded Jarlsberg®.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.