Baked Potatoes and Eggs

  • Serves: 4
  • Cooking Time: 2 MINS
  • Total Calories: 380 CALS

Nutrients per serving:

  • 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

Ingredients

  • 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