Yummy Cheesy Baked Eggs In Potato Skins
Recipe: #20080
July 12, 2015
Categories: Snacks, Eggs, Potatoes, Brunch, Oven Bake, Gluten-Free, Sugar-Free, Vegetarian, Kosher Dairy, more
"You can also mash the remaining potato pulp with some cheese and return it back in the skin before adding the egg, I've made them like that in the past, both ways are good but I think I like it with just a little layer of potato and crispy skin alone, it's your choice"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (218.8 g)
- Calories 199.5
- Total Fat - 6.4 g
- Saturated Fat - 2.4 g
- Cholesterol - 211.2 mg
- Sodium - 119.4 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 3.8 g
- Sugars - 2 g
- Protein - 10.3 g
- Calcium - 67.5 mg
- Iron - 1.8 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bake potatoes in oven at 350 for about 45 minutes or in microwave for about 10 until cooked through. Let cool.
Step 2
When cool enough to handle, slice potatoes in half, scoop out some of the flesh and set aside for another use and place skins on lightly greased baking sheet.
Step 3
Sprinkle 2 tablespoons of shredded cheese in each potato skin, then crack the egg into a bowl and then pour on top of the cheese. Drizzle 1 teaspoon half and half over top, sprinkle with chives and salt and pepper and place in oven.
Step 4
Bake for 15-20 minutes until egg white is almost set, but still quite runny when you eat it.
Tips
No special items needed.
0 Reviews
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