Eggs Baked in Potatoes
Turn your breakfast or brunch into a show-stopping event with this irresistible recipe for Eggs Baked in Potatoes. This dish features hearty baked potato shells filled with creamy, buttery mashed potatoes, melted shredded cheese, and perfectly baked eggs nestled at the center. A sprinkle of fresh parsley adds a pop of color and flavor, while the oven-baked preparation ensures a golden, crispy exterior and a delightfully fluffy interior. Ideal for a comforting yet elegant meal, this recipe is as easy to prepare as it is satisfying to eat. Whether you're hosting guests or treating yourself to a gourmet breakfast, these savory stuffed potatoes are sure to impress. Keywords: baked potatoes, stuffed potatoes, eggs, breakfast recipes, brunch ideas, comfort food.
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Recipe Information
Ingredients
- 4 pieces large baking potatoes
- 4 pieces eggs
- 2 tablespoons butter
- 1 cup shredded cheese (cheddar, gouda, or your choice)
- 2 tablespoons chopped fresh parsley (optional garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then dry them with a towel.
Poke each potato a few times with a fork to allow steam to escape during baking.
Rub the potatoes all over with olive oil, then place them on a baking sheet.
Bake the potatoes in the preheated oven for 45 to 50 minutes, or until they are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool slightly until they are safe to handle.
Cut off the top third of each potato lengthwise and scoop out most of the flesh using a spoon, leaving a sturdy shell about 1/4 inch thick. Transfer the scooped-out potato flesh into a bowl.
Mash the scooped potato flesh with butter, shredded cheese, salt, and ground black pepper until smooth and creamy. Adjust seasoning as needed.
Fill each potato shell halfway with the mashed potato mixture, creating a small well in the center of each shell for the egg.
Carefully crack one egg into the center well of each potato shell.
Place the filled potatoes back onto the baking sheet and return them to the oven.
Bake at 375°F (190°C) for an additional 12 to 15 minutes, or until the egg whites are set and the yolks are slightly runny. Bake longer if you prefer fully cooked yolks.
Remove the baked potatoes from the oven and garnish with chopped fresh parsley if desired.
Serve warm and enjoy your Eggs Baked in Potatoes!
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 13.7 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1044 mg | 80% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6783 mg | 144% | |
*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.
