Prep 20 mins
Cook 15 mins
An egg baked inside a russet potato whose flesh has been mashed with grated parmesan cheese and olive oil or butter
- 1 russet potato
- 14.79 ml olive oil or 14.79 ml unsalted butter
- 29.58 ml Kraft® Grated Parmesan Cheese
- ground pepper
- 1 large egg
- Preheat oven to 400°F.
- Bake the potato until the skin and the interior feels soft when pierced with a skewer.
- Slash the potato lenghtwise about halfway down into the flesh.
- 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.
- Using a tablespoon, scoop about 1/2 cup of the flesh from the potato into a small bowl.
- Add oil/butter, half of the cheese, a pinch of salt and black pepper and mash with a fork until blended.
- Spoon back into the potato, pressing down and making an indentation in the center.
- 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.
- Bake until the egg white is set to the desired doneness, Approximately 10-15 minutes. Serve!
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