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!
Potato Hints, Tips, and Information,
History of Potatoes, and more great
To learn all about
Eggs and how to cook them, and for more great brunch ideas, check out my
Baked Potatoes and Eggs Recipe:
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
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.
potatoes approximately 1 hour until potatoes are tender. Potatoes are done when the internal temperature registers approximately 200
degrees F. on your
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:
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.
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.