Twice Baked Potatoes with Poached Eggs
How about a poached egg snuggled into the top of a light, fluffy and buttery twice baked potato and then topped with some melted cheddar cheese?
- 2 baking potatoes
- 1 Tablespoon unsalted butter
- 1 Tablespoon heavy whipping cream
- Salt and pepper to taste
- 4 eggs
- 1/2 Cup cheddar cheese grated
- 1 Tablespoon chives chopped. For garnish
Preheat oven to 350 degrees.
Scrub the potatoes and dry with paper towels. Prick them lightly all over with a fork, wrap in foil and bake until done. About an hour to an hour and a half.
Remove the potatoes from the oven and allow to cool slightly. Cut the potatoes in half lengthwise and scoop and carefully scoop out the pulp.
Mash the potato pulp and add the cream, butter and salt and pepper.
Divide the potato mixture evenly among the potato halves and with the back of a spoon make an indentation in each for the eggs.
Fill a saucepan with water and bring to a simmer. Gently poach the eggs for 50 seconds and remove them from the water with a slotted spoon.
Place one egg in the center of each potato. Top with the grated cheese and bake until eggs are set to you liking. I baked for 5 minutes for a perfect runny yolk. Bake 10 minutes or so if you'd like the yolk to set up. Sprinkle with chives and serve immediately.
Calories: 242kcal | Carbohydrates: 20g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 191mg | Sodium: 157mg | Potassium: 519mg | Fiber: 1g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 7mg | Calcium: 140mg | Iron: 2mg