Toad in hole twice baked potatoes

barbara lentz

By
@blentz8

These are unique and good. Most of the egg yolk is soft and oozes down into the cheesy potatoes. A different side dish the family will love.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
25 Min
Cook:
25 Min
Method:
Bake

Ingredients

4 large
russet potatoes scrubbed clean
4 slice
bacon
1/4 c
milk
1 c
shredded cheddar cheese
4
scallion minced separate white and green parts
1 Tbsp
fresh parsley chopped
4 medium
eggs
salt and pepper

Step-By-Step

1prick potatoes and microwave for about 15 minutes. Let cool a bit.
2Cook bacon and remove to paper towel and reserve the bacon grease.
3Cut tops off potatoes and scoop out center leaving a 1/4 inch thick shell. Discard the tops.
4Place the scooped out potatoes in a bowl and add remaining ingredients except green parts of scallions and eggs.
5Divide evenly among the potato shells. Push back of spoon down in center to make a large well.
6Crack an egg into each well. Some of the whites will ooze out but that is ok.
7Bake at preheated 375 degree oven for 25 minutes or until whites are set. Sprinkle with green parts of scallions to serve.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American