#header-inner {background-position: center !important; width: 100% !important;}

Thursday, April 29, 2010

Baked Eggs in Potato Skins

As soon as I saw a picture of these on the Glamour website, I was eager to try them. I'm not even a big baked potato fan...I'll always choose sweet potatoes over baked and I think the only time I get one is if I'm dragged to Wendy's and want something other than a frosty :) Even so, the concept of an egg baked into a potato was too interesting for me to pass up!

These were easy to prepare, especially since I "baked" my potatoes in the microwave (pre-egg). For Ryan, I sliced his potato in two and placed an egg in each half. For mine, I halfway sliced my potato and dug out some of the filling and just cracked one egg. Each way worked fine...there was a little spillover of egg whites but they just landed on the cookie sheet and cooked along with everything else!

We only had pepperjack cheese on hand, but I enjoyed the little kick it gave these. Next time I plan to use some crumbled bacon in there as well! These are a fast and fun breakfast or dinner and they taste as good as they look!

Baked Eggs in Potato Skins
as seen on & adapted from Glamour.com

-2 baked potatoes
-2-4 eggs (depending on how you're dishing them up)
-shredded cheese (I used pepperjack)
-sliced green onions & fresh parsley, for garnish
-salt & pepper

1. Place baked potatoes on a baking sheet. If serving one egg in one potato, slice into baked potato, careful not to cut all the way through, and remove some of the potato filling. If serving one egg per each potato half, cut the baked potato into two halves and remove some of the potato innards from each half.
2. Crack an egg into each potato or potato halve.
3. Top with parsley (or desired herbs), cheese, and green onions.
4. Bake at 400F for 15-20 minutes, until egg whites have set.
5. Season with salt & pepper before serving.

This is linked to Eat at Home.