Baked Potatoes and Eggs

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Ingredients

Serves

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2 extra large baking potatoes with peel

3 tbsp sour cream

2 tbsp fresh chives, chopped (1/2 tsp or 7 mL dried) or green onion

1 tbsp margarine or butter, softened

1/4 tsp salt

to taste pepper

4 egg

to taste salt

1/2 cup medium cheddar cheese, grated

1 tbsp fresh parsley, chopped (3/4 tsp or 4 mL dried flakes)

1/4 tsp paprika

Amount Per Serving

380 Calories

Protein

15g

Fat

14.6g

Carbohydrate

48g

Directions

Pierce potatoes in several places with fork to allow steam to escape. Bake in 350 F (175°C) oven for about 1 1/2 hours until tender. Cool until able to handle. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl, leaving 1/8 inch (3 mm) thick shells. Place shells on lightly greased baking sheet. Set aside.

Mash potato pulp until no lumps remain. Add next 5 ingredients. Stir well. Divide and spoon into potato shells. Spread evenly. Make 3/4 inch (2 cm) deep oval indentation in filling along length of each shell to hold egg. Bake, uncovered, in 350 F (175 C) oven for about 10 minutes until hot.

Break 1 egg into each indentation. Sprinkle with salt and pepper.

Sprinkle with cheese, parsley and paprika. Bake for 12 to 15 minutes longer until eggs are cooked to desired doneness.

Baked Potatoes and Eggs

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Ingredients

Directions