Eggs in baked potatoes

Eggs in baked potatoes


  • Potatoes 4, large, scrubbed and dried
  • Butter 1 Tbsp
  • Chopped chives 1 Tbsp Salt     1 tsp
  • Ground black
  • pepper 1/4 tsp Grated nutmeg a dash Double (heavy)
  • cream 4 Tbsp
  • Eggs 4

These baked potatoes are stuffed with a mixture of eggs, butter, cream and chives, making this delicious and filling dish suitable for a light, casual meal.

Serves 4


  1. Preheat oven to 190°C (375°F). Prick potatoes lightly with a fork, then bake for 30 minutes.
  2. Remove potatoes from oven. Leave oven at 190°C (375°F). Cut about 2.5-cm (1-in) off tops of potatoes. Using a teaspoon, scoop out the inside of each potato, taking care not to tear the skin. Set potato skins aside.
  3. Place potato in a mixing bowl and mash with butter using a fork or potato masher. Add chives, salt, pepper and nutmeg. Stir in cream and beat until ingredients are thoroughly combined. Gradually beat in eggs.
  4. Fill each hollowed-out potato with egg and cream mixture and place in a baking dish. Return to oven for 10–12 minutes or until filling is lightly browned on top. Serve immediately.

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