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!
Egg-Filled Baked Potatoes
Vegetarian, Wheat Free, Gluten Free, Nut Free
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.
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.
BAKE 15 to 18 minutes or until egg whites are set. Top with freshly ground black pepper; sprinkle with additional green onion and parsley.
Prepare using pepperjack cheese for Cheddar. Serve with salsa, if desired.
This recipe is easy to double for extra servings.