Eggs in Baked Potatoes

JustJanS's Note:

This brunch or lunch recipe is from The Western Australia Potato Magazine

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 4 large potatoes
• 1/4 cup sour cream
• 1/4 teaspoon chopped dill (or herb of choice)
• salt and pepper
• 4 small eggs
• 1/2 cup cheddar cheese (or other sharp variety)

Directions:

1. Oven bake potatoes until tender.
2. Cut top off potato (to form a lid).
3. Scoop out flesh of potato leaving about 1 cm (just under 1/2 inch) of the flesh under the skin.
4. Mix the flesh with sour cream, dill, and salt and pepper.
5. Line each potato shell with some of the filling.
6. Break an egg into each potato and sprinkle with cheese.
7. Bake in a 200 degree Celsius (400 degree Fahrenheit) oven until the egg is set, about 10 minutes suited us.
8. I popped the lid in the oven for a couple of minutes to warm it through then served it on top the browned cheese.

Reviews

[I'mPat]

This made a great brunch though next time I'll make sure I use a much bigger potatoe as I had a slight overflow on the egg but still very enjoyable. Thank you JustJanS, made as a recipextra in Aussie Swap #26 March 2009.

[Chef #488767]

thought it was really good

[Jen T]

This is a very easy to make dish with lots of flavour. I didn't have any sour cream on hand so used roasted garlic & aioli dip. This worked well. Although I had mine 'as is' I think they would also go well with some grilled bacon & tomatoes. Will make these often I am sure. Thanks Jan for another 'keeper'. :)