Baked Potato Eggs

When there’s nothing to make for dinner in the house, I come up with some weird concoctions. I looked at the eggs and mozzarella cheese in the fridge and instantly wanted to make baked eggs of some sort. I had read a lot of recipes about putting the baked eggs in bread bowls, and I saw a recipe once with eggs in a potato bowl, so I looked at our sad potato supply and figured — why not?
As delicious as this was, I think it would have tasted a lot better with some basil. And sour cream. But we had none of either. Maybe next time.


Baked Potato Eggs

• 2 large potatoes (russett works best)
• 1 Tbsp. butter
• 2 eggs
• 2 strips bacon, cooked and diced
• 2 Tbsp. shredded mozzarella cheese
• 1/2 tomato, diced
• salt and freshly ground black pepper

First, bake your potatoes. If you’re doing this in the oven, preheat it to 350 F. Wash and dry your potatoes first, then poke some holes around them with a fork. I always coat my potatoes with salt and butter (or oil). Then bake them in the oven for 1 hour, or until the skin is crisp and when you poke a fork through them it comes out without resisting, it’s done.

Or you can microwave them: wash and prepare the potatoes the same way, but instead, throw them in the microwave for 5-8 minutes.

Once you have your baked potato, lay the potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a “bowl”, leaving it as thick or thin as you’d like. Place 1/2 tablespoon of butter in the middle of the bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, tomatoes, mozzarella cheese, and then season with salt and pepper.

Bake at 350 degrees F for 25-30 minutes, or until the egg whites are set. Serve immediately.