This is a great change to the normal stuffed potatoes! We loved these and it goes great with the little potato puffs!
DeDe Smith
Great potato side dishes!
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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, green onions, bacon or ham, etc.
Instructions
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 on 350 degrees. Egg whites should be set and yolks soft.
Potato Puffs:
What to do with leftover potato pulp?: Make some potato “puffs”…
Add an egg to the leftover potato pulp, ham, chives, cheese….Mix thoroughly. Place in buttered mini muffin tins… sprinkle with extra cheese and chives. Bake at 350 until nicely puffed…
Notes
Adapted from Our Best Bites - http://ourbestbites.com/2012/02/an-idaho-sunrise-egg-stuffed-baked-potatoes/
On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
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