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Crispy Baked Potato Skins with Eggs
Indulge in a delightful breakfast experience with these Crispy Baked Potato Skins filled with creamy baked eggs. This dish elevates the classic potato skin to new heights, combining the savory crunch of golden potato shells with perfectly baked eggs and melted cheddar cheese. Ideal for a weekend brunch or a festive gathering, this dish pays homage to the comforting tradition of hearty breakfasts while adding a gourmet twist. With every bite, enjoy the satisfying textures and flavors that will leave you craving more!
Ingredients
- Large russet potatoes
- 2
- Large eggs
- 4
- Shredded cheddar cheese
- 1 cup
- Chopped fresh chives
- 1/4 cup
- Olive oil
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce each russet potato several times with a fork. Place them directly on the oven rack and bake for 45 minutes, or until they are tender when pierced with a fork.
- Once baked, remove the potatoes from the oven and allow them to cool for a few minutes. Carefully cut each potato in half lengthwise and scoop out the flesh, leaving about a 1/4-inch-thick shell.
- Brush the insides of the potato skins with olive oil, and season with salt and pepper. Place the skins cut side up on a baking sheet and bake for an additional 10 minutes, or until they are crisp and golden.
- Remove the baking sheet from the oven and crack an egg into each potato skin. Sprinkle a generous amount of shredded cheddar cheese over the eggs.
- Return the baking sheet to the oven and bake for another 15 minutes, or until the eggs are set to your liking.
- Once out of the oven, sprinkle the potato skins with chopped chives before serving.
Tips
- For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the egg mixture.
- Experiment with different cheeses such as pepper jack or feta for a unique flavor.
- You can make the potato skins ahead of time and fill them with eggs right before baking.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 15 minutes Cook Time: 1 hour Calories: 280 Fat: 18g Carbs: 25g Protein: 11g Sodium: 230mg Sugar: 1g
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