Take-out Tuesday, Pot o’ Gold Potatoes
I am thinking Irish this week, with St. Patrick’s Day coming up on Friday, and decided to try this twist on breakfast for dinner inspired by a recipe I saw on the Food Network
They baked an egg in a plain baked potato which sounded good, but I had to jazz it up with a touch o’ green and Irish gold…you know, sharp cheddar…and turn it into
☘️ Pot o’ Gold Potatoes! ☘️
Make your favorite version of twice baked potatoes and then push the filling up the sides forming a “bowl” in the center for your egg
I don’t really use a recipe for twice baked potatoes, just whatever I have on hand
In this case, butter, sour cream, chives, cheddar and bleu cheese, salt & pepper
You can also use plain yogurt if you prefer, or salad dressing like my daughter does in her
Secret Ingredient Twice Baked Potatoes
Once your potatoes are filled with potato mixture, push it up around the rim of the potato skin shell forming a nest for the egg
Place potato skin shells into a greased baking dish sized to hold them compactly
Break the egg into a measuring cup and then slowly pour it into the prepared potato nest
Optional:
Before filling the potato shells rub the outside of the skins with a little bacon fat or olive oil and sprinkle with sea salt for an extra flavor punch
Bake potato for 20-30 minutes depending on the degree of doneness you want your egg
After 20 minutes mine were barely set, so I baked them longer. At 30 minutes they were soft set. Next time I will go about 25 minutes to keep the yolk more liquid. You can’t go wrong, either way they are delicious!
Save some goodies for garnishing the finished pot o’ gold 💰 🍀
I nestled these boats on a bed of spinach and served them with some crispy bacon strips on the side
It almost looks like a rainbow 🌈 💰
POT O’ GOLD POTATOES
Ingredients
- large baking potatoes 1/2 potato per person
- butter 2 T per potato
- sour cream 1/4 cup per potato
- cheese 2 – 3 oz per potato {I used sharp cheddar & crumbled bleu}
- scallions or chives
- bacon, cooked 1-2 strips per person, optional
- eggs 1 for each potato half
- fresh spinach leaves for serving optional
- sea or kosher salt & pepper
- additional scallions cheese for garnish
Instructions
- Wash potatoes and bake or microwave until done. Let cool.
- When potatoes are cool enough to handle, slice potatoes in half horizontally. Carefully scoop out potato, leaving enough in the shell to hold its shape.
- Put the potato flesh in a mixing bowl with butter and let sit a few minutes to melt. Add sour cream, cheese, chives to taste. Season well with salt and pepper. Stir well.
- Push filling up the sides with the back of a spoon creating a next or bowl for the egg.
- Place shells in a greased baking dish sized to hold the shells tightly together.
- Break egg into a measuring cup and slowly pour into prepared potato shell.
- Bake at 375 degrees for 20-30 minutes until the egg is the proper doneness for your taste. 20 minutes: runny 25 minutes: whites are set, but yolk is still runny 30 minutes: soft set yolk & whites
- Garnish and serve immediately on a bed of spinach with bacon strips for dipping and nibbling
Notes
Enjoy!
🍀 🌈 💰 🍀 🌈 💰
I will be joining these fabulous parties and blogs:
Celebrate and Decorate, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Tickle My Tastebuds, The Blended Blog Full Plate Thursday Share it One More Time
Comments
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[…] Pot ‘o Gold Potatoes […]
Yum! That’s the perfect way to eat eggs in my opinion Jenna 🙂 ☘️
Jenna, a twiced-baked potato with the baked egg on top sounds like a perfect dinner…looks delicious!
These look so tasty! Enjoy!
Jenna, I am drooling. These potatoes look positively delish. Hope you have a great week.
Yum, just the way I love baked potatoes. I have to admit I’m not an egg person, I don’t eat them on their own but serve me up this potato and I’m good to go for a meal! A great recipe for egg lovers! Pretty too………Still raining here, will it ever stop?
Thanks Emily, it is real comfort food! Clearing in Bham right now, I guess we finally got some winter! >
I like the idea of serving a pot o’ gold instead of green eggs and ham!
I enjoy twice baked potatoes and who knows, but I bet I would like an egg in one too. Guess I was a little surprised by the idea.
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Oh goodness gracious! What perfection!
That looks like a great meal in one dish.
Thanks Donald, it’s definite comfort food!
Hi Jenna,
We will just love your Pot O Gold Potatoes and what a great idea to put the eggs on top! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
I am hungry just lookin’ at the pics. Can’t beat potatoes and cheese ! Thanks for the recipe – i’ll Have to try those!!