Indulge in a hearty and delicious Stuffed Baked Potato with Eggs and Cheese, a perfect dish for breakfast, brunch, or even a light dinner. This recipe combines the crispy goodness of a baked potato with the rich, creamy texture of eggs and cheese. With a balance of flavors and a satisfying texture, this dish is not only easy to make but also packed with nutrients. Whether you’re looking for a quick meal or a fancy brunch option, this recipe is sure to impress.
Ingredients
- 4 large russet potatoes
- 4 large eggs
- 1 cup shredded cheddar cheese (or your preferred cheese)
- ½ cup milk or heavy cream
- ½ cup cooked bacon bits (optional)
- ¼ cup chopped green onions
- ¼ cup sour cream (optional, for topping)
- 2 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika (optional)
Instructions
- Prepare the Potatoes
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes thoroughly under running water and pat them dry.
- Pierce each potato a few times with a fork to allow steam to escape.
- Rub the potatoes with a little oil and season with salt for crispy skin.
- Place them directly on the oven rack and bake for 50-60 minutes or until tender when pierced with a knife.
- Hollow Out the Potatoes
- Once the potatoes are done, allow them to cool slightly before handling.
- Cut off the top of each potato lengthwise and carefully scoop out the flesh, leaving a thin layer inside the skin to maintain its shape.
- Place the scooped-out potato flesh in a bowl.
- Prepare the Filling
- Mash the scooped-out potato with butter, milk (or cream), salt, black pepper, garlic powder, and paprika.
- Stir in half of the shredded cheese, cooked bacon bits (if using), and chopped green onions.
- Mix everything until well combined and creamy.
- Stuff the Potatoes
- Spoon the mashed potato mixture back into the hollowed-out potato shells, pressing it down slightly to create space for the eggs.
- Use a spoon to make a small well in the center of each stuffed potato.
- Add Eggs and Bake Again
- Crack an egg into each well, being careful not to let the egg white spill over.
- Sprinkle the remaining cheese over the top of each potato.
- Place the stuffed potatoes on a baking sheet and return them to the oven.
- Bake at 375°F (190°C) for 12-15 minutes or until the egg whites are set but the yolks are still slightly runny. If you prefer firmer yolks, bake for a few more minutes.
- Final Touches and Serve
- Remove the stuffed baked potatoes from the oven and let them cool for a couple of minutes.
- Garnish with extra chopped green onions and a dollop of sour cream if desired.
- Serve immediately and enjoy your delicious stuffed baked potato with eggs and cheese!
This dish is versatile and can be customized with different toppings such as sautéed mushrooms, diced tomatoes, or even avocado slices. It’s a wholesome meal packed with protein and flavor, making it perfect for any time of the day.