Twice Baked Potato with Egg on Top

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Here’s a great idea for breakfast or brunch that combines our love of baked potatoes with a nutritional boast of fresh eggs. You can spice it up with some fresh salsa if you prefer a hot start to your day. Combine it with some fresh fruit, bacon or sausage, coffee or tea and you’re all set.







  • 2 medium russet potatoes
  • 2 tbsp olive oil or 1 tbsp butter
  • 1 medium yellow onion, diced
  • 3 or 4 cloves of garlic, chopped fine
  • 4 oz. (100 g) low-fat cheddar cheese, grated
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • Fresh chives, chopped
  • 4 small eggs

Prep Time: 20min | Cook Time: 45min



  • Preheat oven to 200°C (400°F).
  • Scrub potatoes, pierce them with a fork and put them in the oven for 30-40 minutes until soft.
  • In a large frying pan heat oil or butter over medium high heat.
  •  Sauté the onion with garlic for about 5 minutes until soft.
  • When the potatoes are cool enough to handle cut the potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin.
  • Add the scooped out potato flesh, grated cheese, salt and pepper into the pan and stir well to combine.
  • Place the potato shells on the baking sheet and fill them with the mixture.
  • Press the mixture with a spoon so a hole is formed to make space for the eggs.
  • Sprinkle chives on top and crack an egg on top of each half potato.
  • Cook at 200°C (400°F) for 10-15 minutes until the egg is set.
  • The whites should be set while the yolks are a bit runny.



Recipe by: HomeCookingAdventure