Eggs in baked potatoes
Ingredients
- 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
Method
- Preheat oven to 190°C (375°F). Prick potatoes lightly with a fork, then bake for 30 minutes.
- 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.
- 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.
- 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.
