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Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine American


  • 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


  • 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


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