Stuffed Potato with Egg

This delicious and tasty recipe for baked potatoes stuffed with eggs is great because you can eat it for any meal and serve it for any occasion. The directions below refer to cooking in an oven but an alternative is using the microwave (cooking times will vary).

Yields2 Servings
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

Ingredients

 2 large baking potatoes
 ½ cup salsa
 4 eggs
 ½ cup grated cheese (optional)
 salt and pepper

Directions

1

Wash the potatoes well. Pierce them with a fork and wrap them in tinfoil. Bake the potatoes in preheated 200°C oven for 50–60 minutes or until very soft when poked with a fork. Once done, remove the potatoes from the oven, remove the tinfoil, and let cool for about 10 minutes.

2

Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh leaving about ¹/₃ inch of flesh and skin. Place the flesh into a bowl. Add salsa (and cheese if desired) to the bowl and stir until well combined.

3

Place the potato shells on a baking tray lined with tin foil or baking paper. Fill the potato with the salsa and potato mixture. Press the filling down firmly and create a small round hollow in the centre. Crack an egg and place in the hollow.

4

Bake the potatoes in 150°C oven for 20–25 minutes or until the egg has set. Depending on your preference, you can wait until both the white and yellow of the egg are fully cooked, or remove the potato from the oven before the yellow is fully set.

5

Remove from oven and add salt and freshly ground pepper to taste.

6

Store leftovers in fridge. Enjoy!

Ingredients

 2 large baking potatoes
 ½ cup salsa
 4 eggs
 ½ cup grated cheese (optional)
 salt and pepper

Directions

1

Wash the potatoes well. Pierce them with a fork and wrap them in tinfoil. Bake the potatoes in preheated 200°C oven for 50–60 minutes or until very soft when poked with a fork. Once done, remove the potatoes from the oven, remove the tinfoil, and let cool for about 10 minutes.

2

Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh leaving about ¹/₃ inch of flesh and skin. Place the flesh into a bowl. Add salsa (and cheese if desired) to the bowl and stir until well combined.

3

Place the potato shells on a baking tray lined with tin foil or baking paper. Fill the potato with the salsa and potato mixture. Press the filling down firmly and create a small round hollow in the centre. Crack an egg and place in the hollow.

4

Bake the potatoes in 150°C oven for 20–25 minutes or until the egg has set. Depending on your preference, you can wait until both the white and yellow of the egg are fully cooked, or remove the potato from the oven before the yellow is fully set.

5

Remove from oven and add salt and freshly ground pepper to taste.

6

Store leftovers in fridge. Enjoy!

Stuffed Potato with Egg

Contact Karen

+971 50 653 7854

For further information please contact me

Book a free, zero-obligation call with Karen

[ameliabooking service=1]