Egg Stuffed Baked Potato
Egg Stuffed Baked Potato
Egg Stuffed Baked Potato
- Carbohydrate 47.5028 g
- Cholesterol 50.1 mg
- Fat 15.4964 g
- Fiber 4.68600010156631 g
- Protein 18.75335 g
- Saturated Fat 9.142355 g
- Serving Size 1 1 Serving (395g)
- Sodium 2018.87 mg
- Sugar 42.8167998984337 g
- Trans Fat 1.20469 g
- Calories 399 calories
Step-by-step
- 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.
- 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.
- Serve immediately.
- 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...
I adore eggs! My creative twist on the classic baked potato makes for an exquisite and adaptable dish. You can enjoy it for breakfast, lunch, or dinner.
This recipe is incredibly versatile, allowing you to customize it based on your preferences. You can add your favorite fillings, such as ham, bacon, or cheese. And, of course, don't forget the optional garnishes, such as cilantro, parsley, or chives, to add a final touch of freshness and flavor.
