Baked Potatoes and Eggs

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
2 extra large baking potatoes with peel
3 tbsp (50 mL) sour cream
2 tbsp (30 mL) fresh chives, chopped (1/2 tsp or 7 mL dried) or green onion
1 tbsp (15 mL) margarine or butter, softened
1/4 tsp (1 mL) salt
to taste pepper
4 eggs
to taste salt
to taste pepper
1/2 cup (125 mL) medium cheddar cheese, grated
1 tbsp (15 mL) fresh parsley, chopped (3/4 tsp or 4 mL dried flakes)
1/4 tsp (1 mL) paprika
Nutritional Facts
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.

Preparation: 20 minutes

Cooking: 2 hours