Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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

Ingredients Nutrition


  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.
Most Helpful

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.

I'mPat March 02, 2009

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'. :)

Jen T March 06, 2007