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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This brunch or lunch recipe is from The Western Australia Potato Magazine Ingredients:
4 large potatoes |
1/4 cup sour cream |
1/4 teaspoon chopped dill (or herb of choice) |
salt and pepper |
4 small eggs |
1/2 cup cheddar cheese (or other sharp variety) |
Directions:
1. Oven bake potatoes until tender.
2. Cut top off potato (to form a lid).
3. Scoop out flesh of potato leaving about 1 cm (just under 1/2 inch) of the flesh under the skin.
4. Mix the flesh with sour cream, dill, and salt and pepper.
5. Line each potato shell with some of the filling.
6. Break an egg into each potato and sprinkle with cheese.
7. Bake in a 200 degree Celsius (400 degree Fahrenheit) oven until the egg is set, about 10 minutes suited us.
8. I popped the lid in the oven for a couple of minutes to warm it through then served it on top the browned cheese.
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