Egg-Stuffed Baked Potato

I’ve heard it called an “Idaho Sunrise” by a fellow foodie blogger, Our Best Bites.

While I’ve never been to Idaho, I’ve heard the land is beautiful, so I’ll fallaciously correlate that with equally beautiful sunrises and equally wholesome breakfasts. Hey, you’ve got to have a good breakfast, especially if you’re living/ working in Idaho’s rugged terrain.

I really like this recipe idea. A few tips to make it better for you though:

First, use a smaller egg for stuffing or scrape out more of the insides. I used a large egg and it overflowed, making things a bit messy.

Second, season well and consider sprinkling with cheese, salsa, chives, or whatever other toppings you like.

Third, serve warm and allow ample time for the egg to cook all the way through. For a quicker cook, microwave the potato to soften, then stuff with egg and broil on high, checking frequently.

Otherwise, preparing is pretty simple.

Ingredients

1 medium- to large-sized potato

1 egg

Directions

Preheat oven to 400 degrees. Lightly grease a cookie sheet or ramekin. Set aside.

Wash potato well.

Slice a thin, but not too thin, layer of skin off one side of the potato. Carve out a hole and fill with egg (or stuff with additional toppings on the inside). Do not add toppings to the outside yet because they’ll cook too quickly.

Bake for 30-35 minutes or until potato is tender and egg is cooked all the way through.

If you add toppings, you can do so now and bake an additional 3-5 minutes. Or you can broil for a crispier finish.

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