Eggs Baked In Potatoes
Recipe: #13751
August 10, 2014
Categories: Breakfast, Comfort Food, Lunch, Main Dish, Eggs, Vegetables, Potatoes, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Fall/Autumn, Winter, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy more
"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
Ingredients
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 by Step Method
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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