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This recipe is courtesy of HomeCookingAdventure. If you like twice-baked potatoes, you might like this
twice-backed potato recipe.
2 medium russet potatoes
2 tbsp olive oil or 1 tbsp butter
1 medium yellow onion, diced
3 or 4 cloves of garlic, chopped fine
4 oz. (100 g) low-fat cheddar cheese, grated
¼ teaspoon salt
Freshly ground black pepper
Fresh chives, chopped
4 small eggs
Prep Time: 20min | Cook Time: 45min
Preheat oven to 200°C (400°F).
Scrub potatoes, pierce them with a fork and put them in the oven for 30-40 minutes until soft.
In a large frying pan heat oil or butter over medium high heat.
Saute the onion with garlic for about 5 minutes until soft.
When the potatoes are cool enough to handle cut the potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin.
Add the scooped out potato flesh, grated cheese, salt and pepper into the pan and stir well to combine.
Place the potato shells on the baking sheet and fill them with the mixture.
Press the mixture with a spoon so a hole is formed to make space for the eggs.
Sprinkle chives on top and crack an egg on top of each half potato.
Cook at 200°C (400°F) for 10-15 minutes until the egg is set.
The whites should be set while the yolks are a bit runny. Enjoy!
How to Bake a Potato page.
4 years ago
My whole family loved this recipe and I have some picky kids! Yum!!
2 years ago
While I'm personally not a huge fan of onions, you can definitely make it without them & it would still taste...
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1 year ago
Tried this recipe for a family brunch this weekend and it was amazing. Thank you for this recipe!
1 year ago
Fast, easy, and inexpensive way to feed a full house during a family reunion. Will surely make it again.
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