Baked Potato Eggs
For breakfast, lunch, or dinner potatoes are the perfect vessel for baked eggs. You can make the potatoes ahead of time for an easy breakfast, just add the eggs right before baking and increase the time by 5 minutes.
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Serves4 (1/2 potato )
SWAP ScoreWhat's this?
Ingredients
- 2 medium potatoes (or sweet potatoes)
- 1 tablespoon butter
- 1 tablespoon milk
- 2 tablespoons grated Parmesan cheese
- 4 large eggs
- 1 cup green onions washed and chopped
Directions
- Preheat oven to 400°F. Wash and scrub the potatoes. Arrange on a baking sheet and pierce all over with a fork. Bake potatoes 1 hour, until fork-tender. Keep the oven on.
- Carefully (they're hot!) cut each potato in half lengthwise and scrape insides into a bowl, keeping the skin intact as best you can. To the same bowl, add butter, milk, cheese, salt, and pepper and mash until mostly smooth.
- Spoon potato mixture back into potato halves. With the back of a spoon, create a well in the center of each potato half.
- Place potatoes back on baking sheet and crack an egg into each well. Bake 12–13 minutes until whites are set. Garnish with green onions.
Recipe Tips
Try seasoning the potato mash with spices like 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, or 1/2 teaspoon dried herbs like basil or oregano. Try another cheese like shredded cheddar or pepper jack.
Nutrition Facts
Baked Potato Eggs
Amount Per Serving
Calories 199
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 196mg
65%
Sodium 159mg
7%
Potassium 613mg
18%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
12%
Sugars 2g
Protein 10g
20%
Vitamin A
13%
Vitamin C
22%
Vitamin D0%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
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