This Egg Stuffed Baked Potatoes recipe is one of the most good looking and tastiest breakfast or lunch idea. This stuffed potatoes are a tribute to the beautiful Idaho sunrise, full of colour and I can say for sure the you can see the sun in your plate.
Idaho Sunrise are stuffed baked potatoes with egg, cheese and bacon. I decided to make my own version of Stuffed Baked Potatoes, so I had them stuffed with egg, finely sliced spicy dry sausage, shredded feta cheese and sweet red peppers. The options are endless so be creative and let your kids help you in the kitchen and enjoy Egg Stuffed Baked Potatoes.
Preheat your oven to 360 degrees F (180 degrees C).
Wash under running water the potatoes, then dry using kitchen towels. Place in a baking tray and bake in the oven for about 1 hour. When done remove and let cool for about 10 minutes.
Cut out a small layer off the top of each potato. Then scoop out insides, making sure a thin layer of potato flesh is left. Place the potato flesh to a bowl. Keep about one quart from the potato flesh for stuffing. The rest you can use for Plum Dumplings.
Finely chop the red pepper and the spicy sausages (you can use any kind of dry sausages, chorizo or even bacon if you like), and mix with butter and potato flesh in a bowl. You may add now the cheese and parsley. Keep few from the ingredients to garnish your potato for a fancy look.
Take the potatoes and stuff them with the filling and season with salt and pepper. Fill potatoes until about 3/4 full. Pour an egg into each potato and season with a little more salt, pepper and sweet paprika. Top with chopped parsley, spicy sausage slices or crumbled bacon or any toppings you want.
Place the potatoes on a baking tray and cook for about 25 minutes or until egg whites are set and yolks are the way you like them.
Serve Egg Stuffed Baked Potatoes while still warm….Yummy!