Put an egg on it! Baked potatoes are great, twice baked potatoes are awesome, twice baked potatoes with an egg nestled in the center? Dare I say, epic.
Baking the potato requires the most amount of time. The cooked inside gets mixed with a combination of spinach and onions, but you can substitute to fit your fancy. Broccoli + cheddar cheese. Sausage + spinach. Smoked salmon + dill. Black beans + jalapeños. Roasted garlic + caramelized onions. Etc, etc, etc.
This can be a brunch or a dinner option, round it out with a crisp fresh salad.
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
INGREDIENTS
2 Russet or baking potatoesYou can substitute other potatoes, but they tend to have more delicate skin, caution when scooping out inside to leave skin intact
¼ cup Yogurt Sour cream can be substituted
2 tbsp Butter
1 cup BrothWater or milk can be substituted
Spinach + onion filling
2 tbsp Sweet onion, finely chopped
¾ cup Fresh spinach Frozen can be used, reduce to 1/2 cup and all excess water squeezed out
¼ tsp Garlic powder
¼ tsp Dried dill
2 Eggs
2 tbsp Cooked bacon crumbled, optional Thinly sliced green onion, optional
Salt and pepper to taste
DIRECTIONS
1Bake potatoes;
Heat oven to 400 degrees. Rinse and poke potatoes with a sharp knife or fork. Place in heated oven directly on the rack and bake for 40-60 minutes, until skin is nice and crisp and inside soft to gentle squeeze.
2Remove potatoes from oven, keep oven on.
Slice a third of the potato off, or directly down the center. Then, using an oven mitt or a dish towel cradle potatoes and carefully scoop out hot inside into a bowl.
3Repeat to all potatoes.
4Mash together in bowl, yogurt, butter and broth.
Fold in filling combination. Scoop mixture into potato skins, you’ll have more filling than needed, so sample away. Salt and pepper to taste.
5Create an indent in center of filling and add cracked egg. Top with bacon if using.
6Place potatoes in oven for 15-20 minutes until whites have begun to set.
Enjoy!!
Ingredients
2 Russet or baking potatoesYou can substitute other potatoes, but they tend to have more delicate skin, caution when scooping out inside to leave skin intact
¼ cup Yogurt Sour cream can be substituted
2 tbsp Butter
1 cup BrothWater or milk can be substituted
Spinach + onion filling
2 tbsp Sweet onion, finely chopped
¾ cup Fresh spinach Frozen can be used, reduce to 1/2 cup and all excess water squeezed out
¼ tsp Garlic powder
¼ tsp Dried dill
2 Eggs
2 tbsp Cooked bacon crumbled, optional Thinly sliced green onion, optional
Salt and pepper to taste
Directions
1Bake potatoes;
Heat oven to 400 degrees. Rinse and poke potatoes with a sharp knife or fork. Place in heated oven directly on the rack and bake for 40-60 minutes, until skin is nice and crisp and inside soft to gentle squeeze.
2Remove potatoes from oven, keep oven on.
Slice a third of the potato off, or directly down the center. Then, using an oven mitt or a dish towel cradle potatoes and carefully scoop out hot inside into a bowl.
3Repeat to all potatoes.
4Mash together in bowl, yogurt, butter and broth.
Fold in filling combination. Scoop mixture into potato skins, you’ll have more filling than needed, so sample away. Salt and pepper to taste.
5Create an indent in center of filling and add cracked egg. Top with bacon if using.
6Place potatoes in oven for 15-20 minutes until whites have begun to set.
Enjoy!!
Double Baked Potato + Egg Pocket
Fish Food
