I have been interested in trying these baked eggs for a while made in ramekins, but then I thought what about making them in potatoes!! I stared with just a bit of butter on the bottom, but testers as in my husband felt it needed some cheese, so I leave it to you to decide. You can also put some mashed potatoes mixed with cheese back in the skin before adding the egg, but we liked the crispy skin alone, topped with some cream and sprinkled with chives.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 large russet potatoes
- 3 tablespoons shredded cheese
- 8 large eggs
- 1/4 cup half and half
- 1/4 cups chopped chives
- coarse salt and pepper
Bake potatoes in oven at 350 for about 45 minutes or in microwave for about 10 until cooked through. Let cool.
When cool enough to handle, slice potatoes in half, scoop out some of the flesh and set aside for another use and place skin on lightly greased baking sheet.
Sprinkle a bit of cheese in each potato skin, crack the egg into a bowl and then pour into skin. Drizzle a little half and half over top, sprinkle with chives and salt and pepper and place in oven.
Bake for 15-20 minutes until egg white is set, but ideally yolk will still be runny when you eat it. Serve with some more fresh chives and a big salad.
Note: You can also mash up the flesh, mix with some sautéed onion and cheese if desired and place some of it back in the potato skin before adding the egg. Or just serve mashed potatoes on the side.