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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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An egg baked inside a russet potato whose flesh has been mashed with grated parmesan cheese and olive oil or butter Ingredients:
1 russet potato |
1 tablespoon olive oil or 1 tablespoon unsalted butter |
2 tablespoons kraft® grated parmesan cheese |
salt |
ground pepper |
1 large egg |
Directions:
1. Preheat oven to 400°F.
2. Bake the potato until the skin and the interior feels soft when pierced with a skewer.
3. Slash the potato lenghtwise about halfway down into the flesh.
4. Protecting your hands with a kitchen towel, hold onto both ends and push so that the slash opens up to expose the interior of each potato.
5. Using a tablespoon, scoop about 1/2 cup of the flesh from the potato into a small bowl.
6. Add oil/butter, half of the cheese, a pinch of salt and black pepper and mash with a fork until blended.
7. Spoon back into the potato, pressing down and making an indentation in the center.
8. Place the potato in a small baking dish. Break the egg into a cup and slip the egg into the center of the potato. Sprinkle with the remaining cheese.
9. Bake until the egg white is set to the desired doneness, Approximately 10-15 minutes. Serve!
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