sunrise egg-stuffed baked potatoes

(photo credit to ourbestbites)

(photo credit to ourbestbites)

I’ve decided that I am officially addicted to sour cream — badly. And I find every and any excuse to eat it whenever I possibly can.

After finding several recipes for this dish on Pinterest, and it being a cold and lonely day, having an overabundance of potatoes, and waking up with a hankering for sour cream, I resolved. However, no single recipe could satisfy me, so I combined a few of them into one. This was an experiment, and a two hour adventure — but it is well worth it.

This would make for a fabulous Saturday morning ๐Ÿ™‚

Ingredients:

baked potatoes, slightly cooled

salt & pepper

melted butter

garlic/onion powder

dried chives

shredded cheese (I used colby jack)

additional toppings (bacon, ham, sausage red bell pepper, other veggies, etc)

aluminum foil

and, lo and behold, sour cream

How to:

1) Fry some bacon. (I would cook it 95% through, because it’s also going in the oven later.)

2) Preheat the oven to 400 degrees F. Take your potatoes and cut them in half, length-wise. Mix some of your melted butter and garlic/onion powder in a bowl. Slather or “bathe” your potatoes in this butter, cover each half with foil, and stick them in the oven for 1-1 1/2 hrs, or until done.

3) Let cool a little (enough to touch), and spoon out the mashed potato. (Ahem, leave a little on the inside of the skin. If you don’t you will regret it.) Slather again in more butter/garlic — making sure to get the skin really well. Bake in the oven for 7 minutes, or until fairly crispy.

4) When done and cooled enough, cover the bottom of each half-skin with cheese, and layer with bacon/other meats/veggies until you’ve filled 3/4 to the top. (You can add the mashed potato back in or leave it out — whatever suits your fancy.) Crack an egg on the top, and sprinkle whatever extra toppings of bacon, sausage, or cheese — but be sure not to cover the entire egg to where you can’t see it, because you’ll need to be checking it throughout the baking time.

5) Put back in the oven and bake for 12-20 minutes. Keep a good eye on it — I accidentally overcooked mine a bit (at 20 minutes) thinking the egg wasn’t done enough. The whites should be firmed and the yolk should still be runny, even if you don’t like that kind of thing.

6) Take out and let cool slightly before eating. Just before serving add a dollop of sour cream and sprinkle on the chives for decoration ๐Ÿ™‚

 

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