Breakfast Stuffed Sweet Potatoes Recipe

Sweet potato boats

1. Preheat oven to 400°F.
2. Peirce potatoes all over with a fork to puncture the skin. Microwave sweet potatoes for 10 minutes, flipping halfway through. You can alternately bake sweet potatoes for 45-50 minutes at 425°F.
3. Meanwhile, in a large saucepan over medium heat, cook bacon until nicely browned, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain. Chop into small bits and set aside (bacon should be crispy).
4. Once potatoes can be easily pierced through with a fork with no resistance, slice into equal halves lengthwise. Transfer halves to a baking sheet. Using a fork, mash each potato until the flesh is soft and tender. Season each potato with a pinch of salt and pepper. Do not remove the filling from skins. Form a trench in each potato half and crack an egg into the center. It’s OK if some egg white spills over the edge. Bake for 8-10 minutes or until egg whites are no longer clear.
5. Remove potatoes from the oven and top each with a sprinkle of everything bagel seasoning, chopped bacon, green onion, and dollops of pesto. Serve immediately.

For the pesto

1. Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside. Can be made a day in advance. If you don’t have a food processor, you can use a standard blender or single-serve blender instead. Just don’t blend too aggressively or it will turn into a creamy paste. Repeatedly pulse until smooth and granular. Add more oil if too thick.