Egg Stuffed Baked Potatoes

Another creative recipe with potatoes after Scalloped Hasselback Potatoes is ready to be cooked for you. Let’s find out how to make these Egg Stuffed Baked Potatoes. You will need: potato, butter, salt, pepper, cheese and additional fillings like sautéed vegetables, bacon or ham. You will do it like this:

Egg-Stuffed Baked Potatoes

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.

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.

Recipe inspired by The Village Cook

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