Egg Stuffed Potato

2014-12-21
  • Yield : 2
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker meatballs stroganoff recipe

    Slow Cooker Meatballs Stroganoff Recipe

  • instant pot crispy chicken thighs recipe

    Instant Pot Crispy Chicken Thighs Recipe

  • fried potuguese garlic shrimp recipe

    Fried Portuguese Garlic Shrimp Recipe

  • fried lemon garlic shrimp recipe

    Fried Lemon Garlic Shrimp Recipe

  • slow cooker easy minestrone soup recipe

    Slow Cooker Easy Minestrone Soup Recipe

Egg stuffed potato. Russet potatoes stuffed with eggs,cheese and bacon.Delicious!

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.

Recipe Type: Tags: , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.