Take-out Tuesday, Pot o’ Gold Potatoes

the Painted Apron

7 years ago

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

Course Main Course

Cuisine American

Keyword baked potato, dinner idea, fried egg, pot of gold potato, stuffed potato

Prep Time 15

Cook Time 25

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

Optional: Cook bacon until crisp and drain. Rub a little bacon fat on the outside of potato shells and sprinkle with salt before filling potato shells with mashed potato mixture.