All Photos © Christine Elise McCarthy 2013
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This recipe is really just a guide. You could put any little combo of omelette ingredients you prefer in these. I made one with 2 whole eggs & one with scrambled eggs & Velveeta (These potatoes were huge. For smaller potatoes – just use one egg). I overcooked the whole egg one & it came out like this – basically in an “over hard” or hard boiled state.
Some people like their yolks cooked through. For that – these were in the oven for about 25 minutes. Reduce it to 15-18 minutes or so & you should get cooked whites & a runnier yolk.
Again – anything you might like in an omelette could be diced & added to these. Hollandaise might be nice, too!
Egg and Cheese Stuffed Baked Potato Skins
Ingredients I used
Potatoes
Olive oil
Eggs
Velveeta
Grated cheddar & mozzarella mix
Parsley
Tomato
S&P
DIRECTIONS
Heat the oven to 400 degrees.
Wash the potatoes & rub them with olive oil. Pierce the deeply all over with a fork or knife. Coat all over with salt. Place them directly on the rack with a pan beneath to catch anything that might fall. Depending on how big they are – they should be done in 45-60 minutes.
Lower the temperature of the oven to 350 degrees. Scoop out the interior of the potato. Use the pan from the oven & create little support bowls out of foil to stabilize the potato boats.
Place the boats on the foil supports. Fill with whatever ingredients you are using.
Bake at 350 for 15-18 minutes for a softer yolk or up to 25 minutes for the egg to be cooked through.
Garnish as you will & swill these guys down – holding them in your hand like a hot dog – with a lesser champagne made tastier with the slightest addition of OJ. Finish the champagne. Nap.
Delightful-Delicious-Delovely 