Egg Loaded Baked Potatoes Recipe by Steve Schroeder
What you need 9 baked potatoes
Instructions Preparation tip: Soak potatoes in warm water for 4 hours to leach out potassium and starch Wash potatoes, place on baking pan and bake at 450 degrees for 45-50 minutes. Remove from oven, set aside to cool.
Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato and place in a bowl for another use (mashed potatoes, potato soup)
Brush inside of each potato with melted butter. Add fillings as desired (see below) Fill each potato about 3/4 full.
Once filled, place potatoes on a baking sheet and bake at 350 degrees for 15-20 minutes until eggs are cooked.
Filling #1 3 eggs 1 cup Shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice) 4-8 oz turkey sausage 2 tbsp green onion
Preparation Cook turkey sausage in a pan. Add cheese, sausage, crack egg into potato, top with green onion. Bake at 350 for 15-20 minutes. Egg whites should be set and yolks soft.
Filling #2 ½ cup Artichoke hearts 1/3 cup Kalamata olives (halved and pitted) Egg beater
Preparation Add artichoke hearts and kalamata olives. Pour in egg beater until toppings are covered. Bake at 350 for 15-20 minutes. Eggs should be set when done. Filling #3 ½ cup Cheese (Mozzarella or Provolone) 1/3 cup Sundried tomatoes 2 tbsp Fresh basil Egg beater
Preparation Add cheese, sundried tomatoes, fresh basil. Pour in egg beater until toppings are covered. Bake at 350 for 15-20 minutes. Eggs should be set when done.
Disclaimer Check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.
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