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Twice-Baked Potato with Egg on Top

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Potato Type: YellowRusset
Prep Method: Baked

Dish

Breakfast/Brunch

Prep Time

20 Mins

Cook Time

45 Mins

Serving

Serves 4

Ingredients

  • 2 medium russet potatoes
  • 2 tbsp olive oil or 1 tbsp butter
  • 1 medium yellow onion, diced
  • 3 or 4 cloves of garlic, chopped fine
  • 4 oz. (100 g) low-fat cheddar cheese, grated
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • Fresh chives, chopped
  • 4 small eggs

Preparation

  1. Preheat oven to 200°C (400°F).
  2. Scrub potatoes, pierce them with a fork and put them in the oven for 30-40 minutes until soft.
  3. In a large frying pan heat oil or butter over medium high heat.
  4.  Saute the onion with garlic for about 5 minutes until soft.
  5. When the potatoes are cool enough to handle cut the potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin.
  6. Add the scooped out potato flesh, grated cheese, salt and pepper into the pan and stir well to combine.
  7. Place the potato shells on the baking sheet and fill them with the mixture.
  8. Press the mixture with a spoon so a hole is formed to make space for the eggs.
  9. Sprinkle chives on top and crack an egg on top of each half potato.
  10. Cook at 200°C (400°F) for 10-15 minutes until the egg is set.
  11. The whites should be set while the yolks are a bit runny. Enjoy!

See our: How to Bake a Potato page.

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Nutrition Facts Per Serving

Calories

221

Fat

10g

Sodium

346mg

Cholesterol

41g

Vitamin C

17mg

Carbohydrates

23g

Fiber

3g

Protein

11g

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