Recipe Details

Egg Stuffed Baked Potato

  • Servings: 2
  • Ready In 45 minutes
  • 2 baked potatoes
  • 2 Eggs
  • bacon/ham; cooked and diced
  • shredded cheese
  • salt and freshly ground black pepper
  • cilantro/ parsley/chives
  • butter/cream
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.

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...

Nutritional Facts

  • Serving Size 1 Serving (395g)
    Servings Per Recipe: 2
  • Amount Per Serving
  • Calories 399
    Calories From Fat 139
  • % Daily Value
  • Total Fat 15g
    21%
  • Saturated Fat 9g
    46%
  • Trans Fat 1g
  • Cholesterol 50g
    15%
  • Sodium 2019g
    70%
  • Total Carbohydrate 48g
    14%
  • Dietary Fiber 5g
    19%
  • Sugars 43g
  • Protein 19g
    27%