Thanks to the Gluten Free Homemaker for sharing this brilliant idea for using leftover baked potatoes!
Baked Eggs in Potato Bowls (Gluten Free!)
- 1 large baked potato
- 1 tbsp. butter
- 2 eggs
- 2 strips bacon, cooked and diced
- 2 tbsp. shredded cheese
- salt and freshly ground black pepper
- 1 tbsp. fresh parsley chopped (optional for garnish)
Lay the baked potato on its side and use a knife to carefully cut off the top of the potato (a little less than a third). With a spoon, remove the inner part of the potato to make a “bowl”. You can take out as much potato as you like, but I found that leaving a little extra prevents poking a hole through the skin, which means your egg will not leak out!
Place 1/2 tablespoon of butter in the middle of each potato. Gently break an egg into each being careful not to break the yolk. Season with salt and pepper, then top with bacon crumbles, shredded cheese. We also added finely chopped green onion. You can also add parsley for garnish.
Bake at 350 degrees for 20-25 minutes, or until egg whites are set. Serve immediately.
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