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Baked Potatoes & Eggs

  • Author: Meagan
  • Total Time: 90 Minutes


The idea for this was borrowed off of Pinterest, so this is less of a recipe, and more of an outline – I need to write these things down or I never remember them!  It’s a perfect breakfast, lunch or dinner meal – enjoy!



Baked Potatoes & Eggs

4 similar sized baking potatoes – we thought yams were perfect!


Bake the potatoes at 350 for 1 to 1 and a half hours, depending on their size, and be sure to pierce them with a fork before baking!  Once the potatoes are cooked through and cool enough to handle, cut out a ‘lid’ and scoop out as much of the inside of the potato as you can, making sure to leave the shell stable.  You won’t be able to fit all of the cooked potato back into the shell along with the egg, so you can either ‘dress’ it all and have some tasty leftovers, or refrigerate the extra cooked plain potato for another use (soup, hash browns, patties etc.).

To some of the cooked potato add;

sour cream, chopped crispy bacon, minced green onion, salt and pepper – or anything else that would be tasty!  cheese, caramelized onions, salsa, peppers are some more ideas.

Carefully scoop some of the ‘dressed’ potato mix back into the shell, making sure to form an indentation that will fit an egg (or 2!) – I’ve found that the more shallow the indentation is, the faster your egg(s) will cook…everything else is set to eat and probably still warm, so dinner now is simply waiting for egg(s) to set.

Crack an egg (or 2) into the egg holder you’ve created, sprinkle with a bit of salt and pepper or maybe a bit of grated cheese and bake for about 20 more minutes until the egg is cooked through.  These are tasty with a salad, but also marvelous straight up!

  • Category: Breakfast, Potatoes


From Meagan's Kitchen

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