Baked Potatoes And Eggs

??Potato boats with baked egg "passenger" and "canopy" of cheese and parsley??

Photo by Cathy T.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Extra-large baking potatoes (with peel), about 13 oz. 2 2

  • (370 g) each

  • :

  • Sour cream 3 tbsp. 50 mL

  • Chopped fresh chives (or 1 1/2 tsp., 7 mL, dried), 2 tbsp. 30 mL

  • or green onion

  • Hard margarine (or butter), softened 1 tbsp. 15 mL

  • Salt 1/4 tsp. 1 mL

  • Pepper, sprinkle

  • :

  • Large eggs 4 4

  • Salt, sprinkle

  • Pepper, sprinkle

  • :

  • Grated medium Cheddar cheese 1/2 cup 125 mL

  • Chopped fresh parsley (or 3/4 tsp., 4 mL, flakes) 1 tbsp. 15 mL

  • Paprika 1/4 tsp. 1 mL

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 until eggs are cooked to desired doneness. Serves 4. 1 serving: 380 Calories; 14.6 g Total Fat (5.7 g Mono, 1.3 g Poly, 6.3 g Sat); 235 mg Cholesterol; 48 g Carbohydrate; 4 g Fibre; 15 g Protein; 358 mg Sodium

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