Eggs Baked In Potatoes

6
Servings
30m
Prep Time
1.5h
Cook Time
2h
Ready In


"From Hungarian American Cooking 1938, Rosa Green. I haven't made these yet but they sound great. Cooking and prep time are a guess. some people take the already baked potato camping and add egg and cheese wrap in foil and bake in coals"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (454.4 g)
  • Calories 435.7
  • Total Fat - 15.4 g
  • Saturated Fat - 8 g
  • Cholesterol - 235.1 mg
  • Sodium - 382.1 mg
  • Total Carbohydrate - 59.1 g
  • Dietary Fiber - 8.9 g
  • Sugars - 5 g
  • Protein - 16.2 g
  • Calcium - 164.3 mg
  • Iron - 2.9 mg
  • Vitamin C - 33.6 mg
  • Thiamin - 0.3 mg

Step 1

Bake the potatoes. Scoop out the pulp, after cutting a thin slice from the length of the potato. Mash pulp to a creamy fluff with butter, hot milk, salt and pepper.

Step 2

Fill potato shells, leaving a dent in the middle of each to hold a raw egg.

Step 3

Break 1 or 2 eggs into each potato.

Step 4

Cover with cheese. Bake until egg is set to your liking 10 20 minutes

Tips & Variations


No special items needed.

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