Monday, February 7, 2011

Egg Stuffed Potatoes

Egg Stuffed Potatoes

I likes me some eggs. Poached eggs on toast is one of my favorite comfort foods and I'll eat it any time of the day. I think a runny egg yolk makes almost anything taste awesome x10. Not much beats the creamy, rich flavor and texture a nicely cooked egg adds. I also happen to think that adding an egg to almost anything makes it a meal. Lucky for me it really does! Eggs are a great source of protein and good fats, especially if you're cooking with high quality eggs.

Speaking of which, I've become a real Egg Snob lately. I've been buying eggs from local farms as much as I can and find myself turning my nose up at the pale yellow yolks you find in grocery store eggs. They make me sad. If you've never had a real farm fresh egg, you should so go out of your way to find some. It's worth it, trust me.

I also love potatoes. Mmm, starchy goodness. It must be my Polish genes. When I happened across this idea at Home cooking in Montana, I knew I had to try it.

These little potatoes are so delicious. You can stuff them with just about anything you'd like - various cheeses, veggies, meats, etc. Of course, the bigger the potato, the more fillings you can fit in! They're great as a light dinner alongside a salad, or would be perfect for a brunch dish as well. Best of all, they're super cheap and easy!

Egg Stuffed Potatoes

Egg Stuffed Potatoes

2 PRE-BAKED Potatoes
2 Eggs
Butter
Salt
Pepper

Various Filling Ideas:
cooked meats: crispy bacon, ham, sausage, leftover chicken/steak, tofu etc
veggies: chopped broccoli, spinach, roasted garlic, asparagus, onions, peppers, salsa
CHEESE!: cheddar, mozzarella, pepper jack, gouda, muenster, you name it!

1. Preheat oven to 350F. Slice just the top of your (already cooked-through) potatoes off to expose their fleshy goodness. Scoop out some of the flesh - you want plenty of room for your fillings, but you still want a good later of potato. Reserve the flesh for another use.
2. Sprinkle the inside of each potato with a little salt and pepper. Place some of your fillings into the hollow of your potatoes. How much you use will depend on how big your taters are. Just make sure to leave room for your egg. 
3. Carefully crack a whole egg into each potato. Sprinkle with a little more salt and pepper to taste, and add a bit more cheese and fillings to the top.
4. Bake for about 20-25 minutes, or until the whites are set but the yolk is still runny. (Bake for a few minutes longer if you prefer a firmer yolk.)

20 comments:

  1. Sad face that I couldn't eat them

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  2. Great Brunch idea!!!!!! You could have just a simple fruit salad on the side and it would be enough!

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  3. I couldn't agree with you more on the farm fresh eggs. If I miss out on my farmer's market, I'm so incredibly sad to have to buy eggs from the grocery store. I love being able to talk with my farmers!! Kudos again on your food styling. It's stupendous! I'm thinking a filling of spinach, prosciutto, and some fontina would suit me right about now! Unique idea... love it!

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  4. I am SO making these. And I promise to use eggs from a henhouse, not a grocery store!

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  5. This is such a clever idea! I'm including these in our roundup of brunch bites on Thursday. Thanks for sharing the recipe!!

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  6. Saw this recipe on Pinterest. Looks & sounds so good! I can't wait to try it. Will work for non-meat eaters in my household too! Love it already.

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  7. Should the potato be fully cooked first before you add your ingredients and the egg?

    Thanks!

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  8. Yes, it should be a pre-baked potato!

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    1. I'd been wondering the same thing, as people sometimes just call russet potatoes "baked potatoes". I was excited to make these as a quick brekkie before work and then realized that they had to be prebaked. The "preheat to 350" kinda threw me. :(

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  9. Have to try this!!!!!! So yummy! My daughter loves my egg bake in cupcake molds. She will truly loves this!

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  10. these potatoes look like fun! I'll have to give them a try. :)

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  11. I found these on Pinterest and followed the link to your blog. I love your sentiments on eggs. We have 4 "girls" that give us their beautiful eggs that hang out in our backyard. We kinda take care of them and they take care of us with their gorgeous brown lovely eggs. Next church brunch we have, I am so making your recipe for these egg stuffed potatoes!

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  12. Just found this on Pinterest also! I also have some pretty ladies in the backyard. 8 of them right now with plans for 12 more! I actually just wrote a post about them lol. Anyway, I am so trying these potatoes and can't wait to do it!! Thank you. You can check out my post at www.blazeandcrochet.com if you want to.

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  13. Pinterest follower here, too! So I keep hearing crockpot in some of the comments. How would you do this?

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  14. Pinterest sent me here last night and I am making these for brunch right now! Thanks they look amazing! :D

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  15. Thank you Pinterest for linking properly ~ I so want to try these and I love the name of your blog! The girls at work say that if you can melt cheese on it or dip it in chocolate it's gotta be good!

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  16. Thanks to pinterest I found your blog - such a wonderful idea to fill potatoes with an egg. Love it!

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  17. I made these this morning and they are fabulous! They'll be the way I use up leftover potatoes on a regular basis! :-)

    ~Stacy @ Stacy Makes Cents

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  18. Needs longer time when cooking a raw potato. But great idea!

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    1. You should be using a pre-baked potato. I didn't realize that in some parts of the country people refer to russets as "baked potatoes." Have amended this in my post to alleviate any confusion.

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