Egg-Filled Baked Potatoes

Lori Hartnett Leave a Comment

Just when you wonder what else can be done with a potato, here is your answer. The cheesy, mashed potato filling creates a border for the egg to bake. In the oven, that potato filling turns into a delicious cheesy crust. We’re taking spuds to a whole new level!

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Egg-Filled Baked Potatoes
Vegetarian, Wheat Free, Gluten Free, Nut Free
Makes:   2 servings  
Makes:   2 servings  
Instructions
  1. HEAT oven to 425ºF.
  2. WASH and pierce potatoes. Microwave on HIGH 5 minutes; flip and microwave 5 minutes more or until tender. Cool just until able to handle; cut a 1/4-inch slice from tops. Discard or save tops for another use. Sprinkle salt and pepper inside shells.
  3. SCOOP flesh from potatoes, keeping a 1/4-inch rim around edges; place in medium bowl. Add milk, butter, 1/4 tsp. salt and a few dashes ground black pepper; mash until creamy. Stir in cheese and green onion. Place potato shells in small shallow baking pan; spoon mixture into shells, packing tightly around edges and making a deep well that extends about 1/2-inch above shell sides. Tip: If desired, brush a little oil on outsides of potatoes. Carefully crack eggs into centers.
  4. BAKE 15 to 18 minutes or until egg whites are set. Top with freshly ground black pepper; sprinkle with additional green onion and parsley.
Fresh Tips

SUBSTITUTE

Prepare using pepperjack cheese for Cheddar. Serve with salsa, if desired.

HOW TO

This recipe is easy to double for extra servings.

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