These are hollowed out baked potatoes filled with cheese and toppings with an egg cracked right in there. It kind of all cooks together like a yummy omelet. Think of it like hash browns and eggs all in one portioned edible container. This is a fabulous meal for one, or for a whole crew. You’ll need fully baked potatoes for this recipe. This is a great use for leftovers! You can bake them ahead of time, or right before you need them. Slice a layer right off the top like this:
Now add some cheese. Sara suggests that you can be creative; cheddar is always a great pick, or go with something like Fontina, Gruyere, or Muenster. ..but I personally love Cabot Seriously Sharp naturally aged Cheddar Cheese ...the one with the red tartan wrapper
Choose any fillings you like; think of an omelet or a quiche and what you would like in something like that. Cheddar and diced ham, or maybe sauteed mushrooms with Gruyere. Or you could go southwest with sauteed bell peppers and onions with pepperjack cheese. I’m going for a classic bacon and cheddar- can’t go wrong there.
Now, even if you generally don’t like your eggs cooked over easy, you’ll want to keep them pretty soft in this recipe. The eggs will blend in with the cheese and butter and create all kinds of flavor, but what you don’t want is a yummy baked potato with a hard boiled egg inside! It’s helpful to not load the very top of your potatoes with so many toppings that you can’t see the egg. The only way to really know how it’s cooked is to keep an eye on it and touch it for softness after about 20 minutes.
Recipe inspired by The Village Cook
baked potatoes, slightly cooled
kosher salt and black pepper
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
additional fillings of your choice: sauteed vegetables, bacon or ham, etc.
Preheat oven to 350 degrees.
Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.
Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.
Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.