Toad in hole twice baked potatoes

barbara lentz


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.


☆☆☆☆☆ 0 votes

25 Min
25 Min


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

How to Make Toad in hole twice baked potatoes


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

Printable Recipe Card

About Toad in hole twice baked potatoes

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

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