Baked Eggs in Potatoes
Prep: 15 min, Cook: 50 min.
4 large baking potatoes
2 Tbs. plus 2 tsp. olive oil
2 ounces Gruyère cheese (optional), grated
2 ounces grated Parmesan cheese
2 ounces Swiss cheese, grated
1 tsp. caraway seeds
1/4 cup unsalted butter
8 scallions, trimmed and thinly sliced
1 red bell pepper, seeded and diced
2 ounces mushrooms, finely diced
8 slices prosciutto or smoked ham
Preheat oven to 400°F. Rub each potato with oil. Bake about 40 minutes or until
potato yields to pressure. Combine grated cheeses with caraway seeds in a small
bowl. Set aside. Melt butter in a large heavy nonstick skillet over medium heat.
Sauté scallions, bell pepper and mushrooms. Cut cooked potatoes in half
lengthwise. Scoop out most of the flesh, leaving a 1/4 inch thick shell. Stir
potato flesh into cooked vegetables. Place potato shells on a baking sheet.
Sprinkle 1-1/2 tsp. cheese mixture into each shell. Line each shell with 1 slice
prosciutto. If necessary, fold ham to fit. Break 1 egg into each shell. Bake
about 8 minutes or until eggs are barely set. Remove from oven. Turn on broiler.
Sprinkle each egg-potato with remaining cheese. Top with vegetable mixture.
Broil until cheese just melts or about 1 minute.