Baked Potatoes and Eggs Recipe
Brunch Recipe - Egg Recipe - Potato Recipe

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I slightly adapted this delicious potato and eggs recipe from the cookbook, The Egg Book, by Company's Coming Cookbooks. Photo from their Company's Coming web site.

These Baked Potatoes and Eggs are a very interesting and delicious way to serve potatoes to your family or guests. This makes a great breakfast or brunch dish plus also a delightful dinner entree!

Baked Potato Stuffed Eggs

Learn about Potato Hints, Tips, and Information, History of Potatoes, and more great Potato Recipes.

To learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.

Baked Potatoes and Eggs Recipe:

Recipe Type: Potatoes, Vegetables, Eggs, Cheese Recipes
Yields: 4 servings
Prep time: 20 min
Cook time: 2 hr


2 extra-large (about 13 ounces each) baking potatoes (with peel)
3 tablespoons sour cream
2 tablespoons chopped fresh chives or 1 1/2 teaspoons diced green onions
1 tablespoon butter, softened
Salt and freshly-ground black pepper to taste
4 large eggs
1/2 cup shredded cheddar cheese (medium or sharp)
1 tablespoons chopped fresh parsley (for garnish)
1/4 teaspoon paprika (for garnish)


Preheat oven to 350 degrees F. Pierce potatoes in several placed with fork to allow steam to escape.

Bake potatoes approximately 1 hour until potatoes are tender. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer.

Cooking and Meat ThermometerThis is the type of cooking thermometer that I prefer and use in my cooking. I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from oven and let cool until able to handle.

Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out potato pulp into a bowl, leaving approximately 1/4-inch thick shells. Place potato shells onto a lightly-greased baking sheet; set aside.

Using a potato masher, potato ricer, or fork, mash potato pulp until no lumps remain. Add sour cream, chives or green onions, butter, salt, and pepper; stir well. Divide and spoon potato mixture into the four (4) potato skin shells, spreading evenly (you may not be able to use all the mashed potato). Make a 3/4-inch deep oval indentation in the filling along the length of each potato shell to hold an egg.

Bake the stuffed potatoes, uncovered, for approximately 10 minutes until hot; remove from oven.

Break one (1) whole egg into each potato indentation. Sprinkle with salt and pepper. Sprinkle with cheddar cheese, parsley, and paprika. Return to oven and bake approximately 12 to 15 minutes or until the eggs are cooked to your desired doneness. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard. Remove from oven and serve.

Variation: May also add some cooked and chopped bacon or ham.

Makes 4 servings.


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