It was time to try another recipe from the blogosphere. This time, it would be potatoes. A large number of food bloggers are aware of the number one place to go for unique variations of the typical tuber, and that would be the home of The Daily Spud. She’s an Irish lass who can wax poetic about the potato. And wine, cheese, Irish traditions and amazing desserts. When she first featured this runny egg laced over a fluffy baked potato, it got a lot of well deserved attention. With a couple of potatoes on hand and a few interesting ingredients in the fridge, it was time to give it a try.
Ms. Spud would probably want us to mention that she first saw the baked egg and potato idea on Kate in the Kitchen. A quick click to the site welcomed a new website to add to the feed reader for sure. If you’re one of those people who likes breakfast for dinner, test this one out. If you’re one of those people who likes dinner for breakfast, test this one out. The idea of a baked potato and eggs for any meal sounds like a good one.
Twice Baked Eggs and Potatoes (adapted from The Daily Spud) – Serves 4
2 russet potatoes
2 tablespoons milk
2 ounces havarti
1/4 cup caramelized onions
1/2 cup cherry tomatoes, halved
1 1/2 cups fresh spinach
1/4 teaspoon kosher salt
1. Bake the potatoes in a preheated oven at 400 degrees until soft to the touch, approximately an hour to an hour and 15 minutes. Remove from the oven and cool to the touch. Turn the oven down to 350 degrees.
2. Halve the potatoes and scoop out the filling into a medium bowl. Add the milk, havarti, onions, tomatoes, spinach and salt.
3. Lay the potato skins on a aluminum foil covered baking sheet. Stuff them with the filling, pressing down to flatten around the sides and creating an indentation in the center of the potato.
4. Crack an egg into the indentation of each stuffed potato and bake for 10-15 minutes or until the eggs set to your liking.
Click HERE for the printable recipe.