Moringa Bacon Twice Baked Potatoes with Shamrock Egg Scramble

Moringa Bacon Twice-bake Potatoes

Moringa Bacon Twice Baked Potatoes

My paternal grandpa’s parents were immigrants from Ireland.  We grew up knowing well that potatoes are a very vital part of most meals! With St. Patrick’s Day around the corner, my thoughts again turned to my sweet papa and his proud Irish heritage.

While not a traditional Irish recipe, we did whip up some Moringa Bacon Twice Baked Potatoes with papa in mind. If I lived closer, we would be delivering some to his door come St. Patty’s Day and we would like to imagine he would love them as much as we do!

Russet Potatoes baked to crisp-skinned perfection then complimented by bacon, parmesan cheese, fresh Moringa leaves, and basic seasoning (including salt–something my grandpa was always a firm believer in).

During this particular meal, we combined our Moringa Bacon Twice Baked Potatoes with Moringa Shamrock Egg Scramble.  This was a fun and festive way to celebrate St. Patrick’s Day.

This post is a “2fer” (Two for one):  See directly below for directions how to make Moringa Shamrock Egg Scramble then check out the recipe section for instructions to prepare Moringa Bacon Twice Baked Potatos!  We would love to hear how you like them!

To make Moringa Shamrock Egg Scramble:

Clean 2 green peppers, remove the ends, then slice them into 1/3- 1/2 inch rings.

Try to make the slices as even as possible to prevent the egg scramble from seeping out the bottom when preparing. (Tip: experiment to find the flattest side prior to placing in pan.  Put the least flat side to cook first then flip onto the most even side to fill, in order to reduce eggs seeping out.)

Whisk 4 eggs until yokes and whites incorporate.

Stir in about 3-4 Tbsp feta cheese, a splash of milk, and chopped fresh Moringa leaves .

Sprinkle to taste with salt, black pepper, garlic salt/powder, onion powder, cayenne pepper.

Heat pan to medium/low heat and prepare with liberal amount of butter (or olive oil).

Place green pepper slices in and allow to cook several minutes before flipping on the most flat side.

Divide egg mixture among 6 green pepper slices. (Tip: Can apply light pressure to pepper with tongs for several seconds while filling until egg holds shape. This reduces egg scramble from seeping out of the bottom if pepper slices slightly uneven and unable to seal).

Place lid over pan and cook several minutes with low heat until eggs reach desired consistency.

Remove from pan. Serve warm (Possibly with Moringa Bacon Twice Baked Potatoes) and be prepared to amaze your taste buds!

(You could substitute Moringa leaf powder although it would most likely produce a more evenly green shamrock…instead of a “gold”-filled one!)

Please link back to the page or comment if you decide to try either of these recipes.  We love your feedback!

If you want to add more amazing green to your diet, try growing Moringa for yourself! Pick up some Moringa seeds and enjoy!

Potato recipe adapted from 100 days of Real Food

Moringa Bacon Twice Baked Potatoes
Print Recipe
Servings Prep Time
8 halved potatoes 30 minutes
Cook Time
90 minutes
Servings Prep Time
8 halved potatoes 30 minutes
Cook Time
90 minutes
Moringa Bacon Twice Baked Potatoes
Print Recipe
Servings Prep Time
8 halved potatoes 30 minutes
Cook Time
90 minutes
Servings Prep Time
8 halved potatoes 30 minutes
Cook Time
90 minutes
Potato Prep
  • 4 medium Russet/baking potatoes
  • olive oil/ peanut oil potato prep
  • kosher(course) salt potato prep
  • black pepper optional
  • garlic salt optional
Potato Filling
  • 1/2 cup cream cheese can substitute sour cream or combination; room temperature
  • 2 Tbsp butter room temperature
  • 2/3 cup parmesan cheese shaved or finely grated; divided
  • 2 Tbsp minced garlic
  • 1/4 cup milk
  • 1/2 tsp salt increase to taste
  • black pepper to taste
  • cayenne pepper to taste
  • 4-6 slices bacon crumbled
  • 3 cups packed fresh Moringa leaves chopped; possible substitution 3 Tbsp Moringa powder (to taste)
  • 4 tbsp chives or green onions to taste
Servings: halved potatoes
Potato/Bacon Prep (oven)
  1. Preheat oven to 350-400 (depending on your time). (Sit out butter/cream cheese/sour cream to bring to room temperature.) (Prepare Moringa leaves now or ahead of time by washing, removing stems, and chopping. I used an immersion blender intermittent pulses.)
  2. Begin preparing potatoes by thoroughly scrubbing them and piercing them 8-12 times to allow the steam to escape during the baking process.
  3. Brush outer potato (skin) with olive oil and rub with kosher salt. (Optional: Sprinkle with garlic powder and black pepper.)
  4. Place potatoes on cast iron griddle or directly on oven rack (place a dish below potatoes if using oven rack method in order to reduce mess in your oven). Bake for 60 -80 minutes. (Adjust time according to temperature...if you are in a hurry and you increase your temperature, reduce your time. ) Once potato can be pierced easily with a fork, remove from oven. (Optional: Prepare in microwave)
  5. If you are preparing bacon in the oven, prepare simultaneously on a separate baking sheet. Remove bacon when crispy. Place on paper towels to drain. Crumble when cooled. Set aside. (Optional: prepare in microwave or on stove top.)
  6. Allow to cool. Slice horizontally and scoop out center of potato. Leave about 1/4 inch of potato meat along the edges to hold form. Set aside
Potato Filling Assembly
  1. Place potato meat in mixing bowl and mash.
  2. Preferably while potatoes are still warm, use a hand mixer to combine room temperature butter and cream cheese/sour cream.
  3. Add in minced garlic and all but 2 Tbsp parmesan cheese. Stir in milk. Optional: Add 2 Tbsp chopped chives or green onions
  4. Season to taste with salt, black pepper, and cayenne pepper.
  5. Stir in (about) half the crumbled bacon then add chopped Moringa Adjust seasonings.
  6. Place potato shells on baking dish/cast iron griddle. Divide seasoned potatoes among potato shells. Sprinkle with remaining bacon and cheese (and chives/green onions if desired). (Can prepare ahead of time. At this step, cover and put in refrigerator until ready to bake.)
  7. Place in preheated oven set to 450 F for 10-15 minutes or until cheese is melted. (Optional: Set oven to a lower temperature for a longer period of time to further reduce fresh Moringa to heat exposure.)
  8. Serve warm. Enjoy.
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