Egg Stuffed Potato
2020-06-21- Cuisine: Canadian
- Course: Breakfast
- Skill Level: Beginner
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- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
198 -
Fat
11.4 g -
Saturated Fat
5.6 g -
Polyunsaturated Fat
2.2 g -
Cholesterol
205 mg -
Sodium
234 mg -
Potassium
401 mg -
Carbohydrate
13.9 g -
Fiber
1.3 g -
Sugars
1 g -
Protein
10.2 g
Egg stuffed potato. Russet potatoes stuffed with eggs, cheese, and bacon. Delicious! You may also like The Best Stuffed Portobello Mushroom Caps, another tasty recipe baked in an oven.
Egg Stuffed Potato
Ingredients
- 2 russet potatoes,baked
- 1 tablespoon butter
- 2 large eggs
- 3 strips bacon,cooked and crumbled
- 1 green onion, sliced + extra for garnishing
- 3 tablespoons grated cheddar cheese
- fresh parsley,chopped
- salt and freshly ground black pepper , to taste
Method
Step 1
Preheat convection oven to 350 F (175 C).
Step 2
Carefully cut off tops of baked potatoes. Using a spoon , scoop the potato flesh out into a bowl, leaving 1/2 inch (1.2 cm) wall intact in each potato.
Step 3
Place half tablespoon butter in the bottom on each potato. Top with 1 tablespoon of grated cheddar cheese. Divide the sliced green onion between the potatoes. Add crumbled bacon, reserving some for another layer. Sprinkle with chopped parsley. Crack an egg into each potato and add seasoning to taste. Top each potato with reserved bacon and 1/2 tablespoon cheddar cheese.
Step 4
Bake in preheated oven for 25 minutes until egg whites are set. Remove baked potatoes from the oven. Sprinkle with sliced green onion and chopped fresh herbs and serve.