Egg Stuffed Potato

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

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Nutritional Info

This information is per serving.

  • 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.

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