Egg-Stuffed Baked Potatoes


by Jeremy Denson February 13, 2013

I was skeptical when my buddy first told me about Egg-Stuffed Baked Potatoes but it only took one bite to make me a believer.  The best part is it works for breakfast lunch or dinner. Think of it like hash browns and eggs all in one portioned edible container. Now be a good Brute and give them a try, you won't be disappointed.

Ingredients:

  • baked potatoes, slightly cooled
  • melted butter
  • kosher salt and black pepper
  • shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
  • eggs
  • additional fillings of your choice: sauteed vegetables, bacon or ham, etc.

Instructions:
Preheat oven to 350 degrees.

Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.




Jeremy Denson
Jeremy Denson

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