Twice Baked Potatoes With Egg And Cheese Recipe - Cooking Index
Twice Baked Potatoes With Egg And Cheese Recipe - Cooking Index
| 2 teaspoons | 10ml | Baking potatoes (large) |
| 4 tablespoons | 60ml | Sour cream |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Onion salt |
| Herbs - to taste | ||
| 2 | Eggs | |
| 2 tablespoons | 30ml | Cream or milk |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 teaspoons | 20ml | Parmesean cheese |
Bake potatoes in an oven or microwave. While hot, cut open, being careful to leave bottom and sides of skin intact. Carefully scoop out contents of each potato and mash with 2 tablespoons sour cream, salt, onion salt and herbs if desired. Spoon mixture back into potato shells and form a well in the center of each to hold egg.
To bake, break an egg into the center of each potato, sprinkle with salt and pepper and cover with 1 tablespoon cream or milk. Sprinkle with cheese. Bake in a 350 degree oven until eggs are set about 15 to 20 minutes. Do not overcook. Eggs will continue to cook slightly once they are removed from the oven.
This recipe yields 2 servings.
Variations:
u Sprinkle grated cheddar cheese over eggs the last few minutes of baking.
u Add 1 teaspoon chopped chives for each potato.
u Sprinkle fresh or dried herbs on top of egg rather than adding to sour cream.
Do Ahead Tip: Prepare potatoes with dinner potatoes the night before; mash as above, wrap and refrigerate. Add egg and bake in the morning.
Description:
"A potato lover's breakfast dream!!"
Source:
What's For Breakfast?
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