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.
- 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.
- Serve immediately.
- 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...
Swapping precooked breakfast meats for raw cured pork significantly alters how the filling renders inside the potato cavity. Uncooked bacon releases excess fat and moisture during baking, which can boil the egg white instead of letting it set cleanly at 350 degrees Fahrenheit. Precooking diced ham or rendered bacon ensures that excess grease does not pool inside the potato shell before the egg is added.
Hollow out the upper third of each baked potato while the tuber is still warm to prevent the flesh from tearing under the spoon. Leave a stable perimeter of at least half an inch so the structural integrity holds when filled with dairy, meat, and a whole egg. Whisking butter and cream directly into the warm excavated potato base creates a rich foundation before the raw egg goes in.
Baking times depend entirely on the moisture content of the potato and the starting temperature of the egg. Pull the pan from the oven when the egg whites turn opaque and jiggle slightly, usually taking between 20 and 25 minutes. Leaving the eggs in past this window results in a chalky yolk and rubbery proteins.
Leftover potato pulp left from the excavation stage can be repurposed into small baked bites. Combine the extra starch with a whole egg, grated cheese, and minced herbs, then press the mixture into greased mini muffin tins. Bake those at 350 degrees Fahrenheit until the edges turn golden and the centers puff upward.
