Egg-Stuffed Baked Potatoes
Ingredients
The potatoes
-
2
pieces
baked potatoes, slightly cooled
The filling
-
2
tablespoons
melted butter
-
to taste
kosher salt
-
to taste
black pepper
-
1
cup
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
-
2
pieces
eggs
-
to taste
additional fillings (sauteed vegetables, bacon or ham, etc.)
Instructions
- Preheat the oven to 350°F (175°C).
- Slice a layer off the top of each potato and scoop out the insides, leaving a thin layer against the skin.
- Brush the inside of each potato with melted butter and sprinkle with salt and pepper.
- Add a layer of shredded cheese and any additional fillings you like.
- Fill each potato about 3/4 full and crack an egg into each.
- Sprinkle with more salt and pepper, and top with additional cheese and toppings if desired.
- Place the potatoes on a baking sheet and bake for about 20 minutes, until egg whites are set and yolks are soft.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
186mg
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