Egg Stuffed Baked Potato
I love eggs. This unique adaptation to the classic stuffed baked potato makes for a wonderful meal. Make it for breakfast, lunch or dinner.
Ready in 45 minutes
Serves : 2
2 baked potatoes
bacon/ham; cooked and diced
salt and freshly ground black pepper
Use a knife to carefully cut off the top third of the potato.
With a spoon, hollow out the middle of the potato.
Take out as much of the inside potato as you like.
You do want to have enough room to be able to place the egg, cheese, ham, etc.
Place some butter/cream in the middle of each bowl.
Season with some salt and pepper.
You can add some ham/bacon/cheese or whatever filling you like, making sure you leave enough room for the egg.
Then gently break an egg into each bowl, careful not to break the yolk.
Top with some more bacon/ham, cheese, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set.
Sprinkle with fresh cilantro/parsley/chives.
What to do with leftover potato pulp?: Make some potato “puffs”…
Add an egg to the leftover potato pulp(from 2 baked potatoes), ham, chives, cheese….Mix thoroughly.
Place in buttered mini muffin tins… sprinkle with extra cheese and chives.
Bake at 350 until nicely puffed…