Oven Baked Egg-Stuffed Potatoes2015-06-07
- Servings : 5
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
- 4 Russet potatoes,baked and lightly cooled
- 1 tablespoon unsalted butter,melted
- 1 cup (250 g) shredded cheese (such as cheddar, mozzarella,Parmesan etc.)
- kosher salt and freshly ground black pepper
- 4 large eggs
Preheat your oven to 350 F (175 C).
Cut top of each potato. Using wooden spoon, gently scoop out insides, leaving a thin layer potato. Reserve scooped potato for another use.
Brush inside of each potato with melted butter. Season with salt and black pepper. Sprinkle a layer of shredded cheese into each potato,then add fillings (vegetables,ground meat or diced meat etc.) Stuff each potato about 3/4 full.
Crack one egg into each potato. Season eggs with salt and black pepper. Top with additional shredded cheese.
Place potatoes on lightly greased baking sheet. Bake in preheated oven for 20 minutes.
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