Baked Potato with Egg Cheese (Printable Version)

Potatoes baked and filled with eggs, cheese, and herbs, making a hearty and comforting vegetarian main.

# What You'll Need:

→ Potatoes

01 - 2 large russet potatoes, scrubbed

→ Fillings

02 - 2 large eggs
03 - 2 tablespoons grated cheddar cheese
04 - 1 tablespoon chopped chives or green onions

→ Seasoning

05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Optional Toppings

08 - 2 tablespoons sour cream
09 - 1 tablespoon crumbled cooked bacon

# Step-by-Step:

01 - Preheat oven to 400°F. Prick russet potatoes several times with a fork. Rub each potato with olive oil and sprinkle evenly with salt.
02 - Arrange potatoes directly on the oven rack or use a baking sheet. Bake for 50 to 60 minutes until potatoes are tender when pierced.
03 - Remove baked potatoes from oven and let cool for a few minutes. Lower oven temperature to 375°F. Slice a lid lengthwise from the top of each potato and carefully scoop out most of the flesh, leaving a quarter-inch shell.
04 - Season the interior of each potato shell with ground black pepper. Crack an egg into the hollowed center of each potato.
05 - Sprinkle grated cheddar cheese over the eggs. Return potatoes to the oven and bake for 12 to 15 minutes, until egg whites are set but yolks remain slightly runny, or to preferred doneness.
06 - Remove potatoes from the oven, garnish with chopped chives or green onions, and add sour cream or crumbled bacon if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Uses everyday pantry ingredients
  • Perfect for brunch or dinner
  • Satisfying vegetarian and gluten free meal
  • Customizable with lots of topping options
02 -
  • High in protein and fiber for a filling meal
  • Gluten free and vegetarian friendly
  • Great source of potassium and vitamin C thanks to the potatoes
03 -
  • Let potatoes rest for a few minutes before scooping to avoid burns
  • Use a spoon to gently shape the hollow so the egg sits nicely
  • Always use freshly grated cheese for better melting
  • If you like firmer eggs add two extra minutes to baking time
  • Sometimes I add a sprinkle of smoked paprika before serving for depth
  • I learned that using extra virgin olive oil is key for a savory crust

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