Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Wicklewood’s Egg Filled Potato Skins Recipe
    Lost? Site Map

    Wicklewood’s Egg Filled Potato Skins

    Wicklewood’s Egg Filled Potato Skins. Photo by WicklewoodWench

    1/1 Photo of Wicklewood’s Egg Filled Potato Skins

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    WicklewoodWench's Note:

    My daughter’s latest crave, posted for parents of other picky pre-teens

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 220c.
    2. 2
      Rub a little oil over the potatoes, season and place in a microwave and cook on full power for 15 minutes, or until fully cooked.
    3. 3
      Cut the potatoes in halve and remove the soft inner flesh to a bowl leaving only about 1/2 cm (1/4 inch) as a shell.
    4. 4
      Oil a baking sheet lay in the potato skins and drizzle with more oil and sprinkle with salt.
    5. 5
      Bake for 15-20 mins until really crispy.
    6. 6
      Meanwhile bring a pan of water to the boil and cook the eggs for 5-6 mins they should be slightly soft in the middle.
    7. 7
      Peel and mash until chunky then season, add the crème fresh and reserved potato flesh and gently mix through.
    8. 8
      Reduce the oven to 180c.
    9. 9
      Divide the filling between the crispy pot skins and bake for10 minutes until piping hot.
    10. 10
      Remove from the oven and arrange on a serving plate. Sprinkle with cress and a little cayenne pepper.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Wicklewood’s Egg Filled Potato Skins

    Serving Size: 1 (431 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 394.4
     
    Calories from Fat 83
    21%
    Total Fat 9.2 g
    14%
    Saturated Fat 4.2 g
    21%
    Cholesterol 201.4 mg
    67%
    Sodium 97.4 mg
    4%
    Total Carbohydrate 65.1 g
    21%
    Dietary Fiber 8.1 g
    32%
    Sugars 3.0 g
    12%
    Protein 13.9 g
    27%

    The following items or measurements are not included:

    baby mustard cress

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites