Eggs Baked in Potatoes

READY IN: 35mins
Recipe by Aarti D.

An egg baked inside a russet potato whose flesh has been mashed with grated parmesan cheese and olive oil or butter

Top Review by ~Nimz~

My friends are not going to believe that I made a twice baked potato with an egg on top. Who ever invented this is brilliant. I had a rather small russet potato for the two of us. Made as directed excepted probably used a little more butter in the potato and used 1 tablespoon of grated cheddar on top instead of the parmesan. We like our eggs sunny-side up so I cooked ours for 12 minutes thinking that it would cook more sitting in the hot potato mixture. I cut one side of the potato a little two low and lost some of my egg out of the slit. (They were runny the way we like them) . It sure did made for a surprising delightful lunch and one that we'll made over and over. Thanks so much for sharing. I'll made this again for sure. Made for Spring PAC 2013

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Bake the potato until the skin and the interior feels soft when pierced with a skewer.
  3. Slash the potato lenghtwise about halfway down into the flesh.
  4. Protecting your hands with a kitchen towel, hold onto both ends and push so that the slash opens up to expose the interior of each potato.
  5. Using a tablespoon, scoop about 1/2 cup of the flesh from the potato into a small bowl.
  6. Add oil/butter, half of the cheese, a pinch of salt and black pepper and mash with a fork until blended.
  7. Spoon back into the potato, pressing down and making an indentation in the center.
  8. Place the potato in a small baking dish. Break the egg into a cup and slip the egg into the center of the potato. Sprinkle with the remaining cheese.
  9. Bake until the egg white is set to the desired doneness, Approximately 10-15 minutes. Serve!

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