Baked Potatoes with Cracked Eggs
Elevate your weeknight dinner game with these decadent Baked Potatoes with Cracked Eggs—a hearty and satisfying dish that's as stunning as it is delicious. Perfectly roasted russet potatoes are hollowed slightly and filled with savory seasonings, a fresh cracked egg, and a sprinkling of shredded cheddar cheese, creating a comforting blend of crispy potato skin, velvety yolk, and gooey melted cheese. Enhanced with paprika, garlic powder, and the freshness of chopped chives, this recipe strikes the perfect balance of flavors in every bite. Ready in just over an hour, it's an easy yet elegant option for brunch, lunch, or dinner. Serve with a dollop of sour cream to add a tangy touch and impress your guests with this effortlessly beautiful dish. Keywords: baked potatoes with eggs, easy baked potato recipe, brunch ideas, crispy potato skins, oven-baked potatoes, loaded potatoes.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 cup shredded cheddar cheese
- 2 tablespoons chopped chives
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and scrub the russet potatoes under running water to remove any dirt. Pat them dry with a clean kitchen towel.
Rub the potatoes with olive oil, making sure they are evenly coated. Sprinkle half of the salt (1/2 teaspoon) over the potatoes.
Place the potatoes on the prepared baking sheet and bake for 45-50 minutes, or until the skins are crispy and the potatoes are fork-tender.
Once the potatoes are fully baked, remove them from the oven and let them cool for 5 minutes, just enough to handle safely.
Using a sharp knife, carefully cut a lengthwise slit down the center of each potato, being cautious not to cut all the way through.
Gently press the sides of the potato to open the slit wider, creating a small well in the center. Use a fork to lightly fluff the potato flesh inside the well.
Sprinkle the interior of each potato with the remaining salt, black pepper, garlic powder, and paprika, dividing the seasonings evenly among the four potatoes.
Crack one egg into the well of each prepared potato, ensuring the yolk stays intact. Sprinkle the tops of the eggs with a pinch of salt and pepper if desired.
Return the filled potatoes to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny (or cook longer if you prefer firmer yolks).
In the last 2 minutes of baking, sprinkle shredded cheddar cheese over the potatoes to allow it to melt.
Remove the potatoes from the oven and transfer them to serving plates. Garnish with chopped chives and serve immediately.
Optionally, top with a dollop of sour cream for added creaminess and flavor.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 3217 mg | 140% | |
| Total Carbohydrate | 273.6 g | 99% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 18.8 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 870 mg | 67% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 7260 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
