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Loaded Baked Potato Egg Boats
1 Std. 15 Min.Für 4Nutri-Score C€€
C
1 Std. 15 Min.
1 Std. 15 Min.Loaded Baked Potato Egg Boats
was Sie brauchen
Zutaten
potatoes (washed, halved lengthwise)Obst & Gemüse4 Stücke
olive oil (for brushing)Vorräte20 ml
salt (for the potatoes)Gewürze2 g
cheddar (grated)Milchprodukte50 g
scallions (thinly sliced)Obst & Gemüse8 g
bacon (diced, cooked until crisp)Fleisch80 g
warm milk (warmed)Milchprodukte30 ml
butter (softened)Milchprodukte30 g
black pepper (for the filling)Gewürze1 g- salt (for the filling)Gewürze1 g
eggs (one per potato half)Milchprodukte8 Stücke- black pepper (for the eggs)Gewürze1 g
- salt (for the eggs)Gewürze1 g
pro Portion
Nährwerte
383kcal
- Kohlenhydrate
- 36 g
- Eiweiß
- 16 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Backofen
Backblech
Bratpfanne
Rührschüssel
Backpinsel
spoon
Schritt für Schritt
Zubereitung
- Schritt 1
Bake the potatoes
- Preheat the oven to 200 °C.
- Halve the potatoes lengthwise and score the flesh in a crosshatch pattern.
- Brush with olive oil, sprinkle with salt and bake cut side up until tender and golden.
- Schritt 2
Cook the bacon
- Dice the bacon and fry in a pan until crisp.
- Drain on paper towel and set aside.
- Schritt 3
Make the filling
- Scoop out most of the potato flesh, leaving a shell.
- Mash the flesh with butter, warm milk, salt and black pepper.
- Fold in the cheddar, most of the bacon and most of the scallions.
- Schritt 4
Fill and add the eggs
- Spoon the mashed filling back into the potato shells, leaving a well in the center.
- Crack an egg into each well and season with salt and black pepper.
- Schritt 5
Bake again and serve
- Bake until the egg whites are set and the yolks still soft.
- Top with the remaining bacon and scallions and serve hot.