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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Simple, easy to make and a crowd pleaser. Great for brunch and I like to melt a sharp cheddar cheese on the top every now and then. Stacey Ingredients:
4 lbs large baking potatoes |
1 ounce butter |
5 ounces broccoli florets |
4 ounces mushrooms, sliced |
1/8 teaspoon salt |
1/8 teaspoon pepper |
8 medium eggs |
Directions:
1. Preheat oven to 400 degrees bake potatoes on the wire rack for 1-1/2 hours until they are cooked through and the skins are crisp.
2. heat butter in frying pan and saute broccli and mushrooms for about 3 minutes, set aside.
3. cut each potato in half and scoop out most of the cooked potato into a medium bowl, making sure not to damage skins stir broccoli, mushrooms and pan juices into the cooked potato.
4. Season with salt and pepper and mix well.
5. spoon potato mixture back into potato shells and make a small well in the middle place potatos on a ligthly greased baking sheet.
6. carefully crack an egg into the well of each potato.
7. place potatoes in oven and cook for 15 minutes.
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