Baked Eggs in Potato Skins

How is it already Thursday?!  I hope everyone else’s week is going by as quickly as mine, although I almost wish I had more time this week!  In any case I’ve been running back and forth to the kitchen all day today.  It’s finally gorgeous and sunny(but not too hot!) so we spent some time out in the backyard on the swing set and in the sandbox and I still need to get to work on some more popsicle recipes.  Even though it’s supposed to rain some more it is definitely popsicle weather now!

So I thought I liked baked eggs more than I actually do.  In reality I like my whites very well cooked and my yolks not so much.  Baked eggs don’t get as firm as I like which is why I like frying eggs usually(and why I liked these more as leftovers than fresh).  At the same time,  I still enjoyed these for a fun breakfast(or even breakfast for dinner!) and my son really did too.  The fun thing about these, is if you let them cool enough to handle, the potato skins let you pick your eggs up and eat them with your fingers.  Fun!  Drizzle these with ketchup and serve along with some fruit and have an awesome breakfast!

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Baked Eggs in Potato Skins

Serves 2

• 2 large baked potatoes, already fully cooked and cooled
• 1/4 C cheddar cheese
• 4 eggs
• 2 green onions chopped
• salt and pepper to taste

Preheat oven to 350 degrees.

To cook the potatoes if you don’t already have some cooked, scrub and run under water untill clean and dry them off.  Rub lightly with oil and sprinkle with salt.  Poke with a fork and bake for 1 hour at 350 degrees or until a fork or knife is easily poked into the middle of the potato.  Cool at least 30 minutes before continuing with the recipe.

Cut the already cooked potatoes in half.  Using a spoon, scoop out at least 1/4 cup of potato out of each half, leaving the skin intact with a small layer of potato inside to hold the egg.  Reserve the scooped out potato for another use.  Sprinkle the inside of the potato skins with salt and pepper as desired.  Place about a tablespoon of grated cheese into each potato skin, along with 1/4 of the chopped green onions into each one.  Top with the egg and sprinkle again with salt and pepper as desired.  Place gently in the oven and bake at 350 degrees for 18 minutes, until the white is completely set and the yolk is still runny, or cook slightly longer for the yolk to be completely cooked.

Note:  The potato shells can be propped up slightly to sit flat and hold the egg better.  Don’t worry if a bit of egg spills out, it will bake on the pan and be easy to remove.  In fact, since I usually like my eggs fried that was my favorite part!  You can also add a little more cheese to the top if desired.

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