On a whim, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It’s the brunch dish people ask for the most. —Lisa Renshaw, Kansas City, Missouri
- 4 large baking potatoes (about 3 pounds)
- 1/4 cup butter, softened
- 1/4 cup sour cream
- 1 to 2 tablespoons Sriracha Asian hot chili sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 large eggs
- 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1 jar (4 ounces) diced pimientos, drained
- 1 cup shredded pepper jack cheese
- 4 green onions, sliced (about 1/2 cup)
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 10-12 minutes or until tender, turning once.
- When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a small bowl, mash pulp with butter, sour cream, hot chili sauce, salt and pepper.
- Place potato shells on a parchment paper-lined 15x10x1-in. baking pan. Spoon potato mixture into potato shells, creating a 3/4-in.-deep well, building up sides with potato mixture as needed. Break one egg into each well. Bake 25-30 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Top with bacon, pimientos and cheese; bake 2-4 minutes longer or until cheese is melted. Sprinkle with green onions. Yield: 8 servings.
Originally published as Fiesta Egg & Potato Boats in Taste of Home April/May 2016, p72
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