Baked Eggs in Potato Skins

by Heidi @ Food Doodles on June 28, 2012

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!


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.


Leave a Comment

{ 13 comments… read them below or add one }

1 D E February 4, 2017 at 16:35

This will be my Sunday morning go to!


2 Christine January 22, 2016 at 11:07

Made these as breakfast for dinner about a week ago. They turned out tasty but cleanup with not so easy! Did you put anything on your pan? I featured the recipe on my blog where I write about trying out ideas I find on Pinterest. Check it out!


3 Heidi @ Food Doodles January 24, 2016 at 10:07

So glad you enjoyed them! I’m sorry about the cleanup. I was careful not to get any egg on my pan, was it the egg that was such a problem? Maybe I should recommend lining with foil for easier cleanup. Thanks for the feedback! 🙂


4 Tina November 23, 2013 at 16:02

splendid combination with a nice cup of tea


5 Julie June 7, 2013 at 19:21

These blew me away. I love eggs, and I love potatoes, so this caught my eye immediately. We bake our “fried eggs” so this goes along with that idea. I plan to post my version soon, and will give you all the credit girl. Thanks so much, and I will let you know when I do it.


6 Kathy December 7, 2012 at 14:34

Wow……I can’t believe I have never thought of something like this before but now that you have enlightened me onto something like this I will be letting my imagination go wild! I can’t wait until morning! I am going to bake the potatoes tonight so that I will be all ready to go!!! Thanks so much!


7 Mayank July 13, 2012 at 04:07

Thanks a ton. Just tried it. Amazing combination of crisp and soft.


8 Gosia July 2, 2012 at 14:17

This is an amazing recipe. My mouth instantly is telling me this is the food I’d love almost too much. I’ve recently discovered baked eggs and now the method has become the staple in the kitchen. I can’t wait to test these. Heidi, thanks so much for the recipe. By the way, yes the time trickles away way too fast – hope, you’ll have time to slow down a tad this summer.


9 Shannon July 1, 2012 at 03:27

Love this idea! combined two of my favorite foods!
Do you think this would taste any good with a sweet potato to make it a little healthier? Or not really?


10 Heidi @ Food Doodles July 3, 2012 at 16:23

I think this would be awesome with a sweet potato! Different of course, but it would be great in it’s own way! I think I need to do a sweet potato version with some different flavors 🙂


11 Sonia! The Healthy Foodie June 29, 2012 at 07:33

LOVE this idea!!! The old me would’ve totally added bacon to the deal.

But I never said that…

The new me wants to try this with spinach… wow, what a yummy breakfast! 🙂


12 Baking Serendipity June 28, 2012 at 20:51

I love baked eggs, but have never made them in potato skins before. This is a great idea!


13 Maryea {Happy Healthy Mama} June 28, 2012 at 18:24

This is a fun recipe! Love it. I bet this would be great with a sweet potato, too. 🙂


{ 1 trackback }

Previous post:

Next post: