Egg Stuffed Potatoes are the ultimate comfort food mash-up—crispy baked potato shells filled with savory sausage, gooey cheese, and a perfectly baked egg on top. This recipe transforms humble ingredients into a hearty, show-stopping dish that works for breakfast, brunch, or even a cozy dinner. With their golden edges and soft, runny yolks, these potatoes not only satisfy cravings but also impress anyone you serve them to.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Simple – Uses everyday pantry staples and only a few steps.
- Versatile – Perfect for brunch, breakfast-for-dinner, or a fun party appetizer.
- Flavor-Packed – Juicy sausage, creamy potato, melty cheese, and silky egg in every bite.
- Crowd-Pleaser – Looks gourmet but is surprisingly easy to prepare.
- Comfort with a Twist – A warm, filling dish that stands out from ordinary baked potatoes.
Ingredients Needed
For the Potato Base:
- 2 medium baked potatoes (about 250g / 8oz each), cooked and cooled slightly
- ½ tablespoon olive oil (or melted butter for extra richness)
For the Filling:
- 200–250g (7–8 oz) good-quality sausages, casings removed
- 2 large eggs, at room temperature
- ¼ cup grated cheese of your choice (cheddar, mozzarella, or another melting cheese)
For Garnish (optional):
- Finely chopped fresh parsley or chives for a fresh pop of color
How to Make Egg Stuffed Potatoes
1. Preheat the Oven
Set your oven to 180°C / 350°F. If the baked potatoes have cooled completely, place them in the oven while it preheats so they’re warm when you start filling.
2. Prepare the Potatoes
Carefully slice off the top “lid” of each potato. Using a spoon, gently scoop out the flesh, leaving a sturdy shell behind to hold the filling. (Tip: save the scooped potato to make mash or add it to soups later.)
3. Cook the Sausage
Heat the olive oil in a skillet over medium-high heat. Add the sausage meat and cook until golden brown, breaking it into small crumbles with a wooden spoon. Smaller pieces distribute better inside the potato.
4. Optional Crispiness Boost
Brush the outside of each potato shell with olive oil or melted butter. This helps the skin turn extra crispy and flavorful in the oven.
5. Assemble the Filling
Spoon the sausage into each hollowed potato, pressing down slightly to compact it. This prevents the egg from sinking too deeply into the filling.
6. Add the Egg and Cheese
Crack one egg into each potato, keeping the yolk centered if possible. Sprinkle the top with grated cheese.
7. Bake to Perfection
Place the filled potatoes on a baking tray and bake for 18–25 minutes, or until the egg whites are set but the yolks remain runny. Check at 15 minutes, then every 5 minutes after—eggs can overcook quickly depending on oven strength and potato temperature.
8. Garnish and Serve
Remove from the oven, top with parsley or chives if using, and serve immediately while hot and cheesy.
Serving and Storage Tips
- Serving: Pair with a crisp green salad for balance, or enjoy alongside toast or fruit for a brunch spread. These also shine as a hearty side at a weekend breakfast table.
- Storage: Leftovers can be cooled and stored in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently in a preheated oven at 160°C / 320°F until heated through. Avoid microwaving, as it can turn the potato soggy.
Helpful Notes
- For a spicy kick, use chorizo or spicy Italian sausage instead of mild.
- Swap cheddar for gruyère, gouda, or pepper jack for different flavor profiles.
- Add a sprinkle of smoked paprika or chili flakes on top before baking for extra depth.
- Use the scooped potato flesh to make quick mashed potatoes or add it into omelets.
Egg Stuffed Potatoes
Ingredients
Method
- Step 1: Preheat oven to 180°C / 350°F. If potatoes have cooled fully, warm them in the oven while it preheats.
- Step 2: Slice off the top of each potato and scoop out the flesh, leaving sturdy shells.
- Step 3: Heat olive oil in a skillet. Cook sausage until golden, breaking into crumbles.
- Step 4 (Optional): Brush potato shells with oil or butter for extra crispiness.
- Step 5: Spoon sausage into potatoes, pressing lightly to compact.
- Step 6: Crack one egg into each potato and sprinkle with grated cheese.
- Step 7: Bake 18–25 minutes, until whites are set but yolks remain runny. Begin checking at 15 minutes.
- Step 8: Garnish with parsley or chives and serve hot.
Notes
Conclusion
These Egg Stuffed Potatoes are proof that simple ingredients can create something extraordinary. With their crispy shells, savory filling, melty cheese, and perfectly cooked eggs, they’re a recipe that guarantees comfort and satisfaction in every bite. Perfect for impressing brunch guests or treating yourself to a cozy meal, this dish is as versatile as it is delicious.
If you try this recipe, please leave a comment and star rating below—I’d love to hear how it turned out! Don’t forget to share your creations on Pinterest or Facebook so more food lovers can enjoy it too.
👉 What twist would you add—spicy sausage, extra cheese, or fresh herbs? Share your version with us!
Frequently Asked Questions (FAQ)
Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes work beautifully and add a natural sweetness that pairs well with savory sausage and cheese.
How do I make this recipe vegetarian?
Skip the sausage and fill the potatoes with sautéed mushrooms, spinach, or peppers before adding the egg.
Can I make this gluten-free?
Absolutely—just make sure your sausage is gluten-free, as some brands may contain fillers.
Why did my egg overcook?
Eggs cook quickly in the oven. Start checking at 15 minutes and monitor closely. Also, using hot potatoes shortens cooking time.
Is this freezer-friendly?
It’s best enjoyed fresh. The texture of potatoes and eggs doesn’t hold up well after freezing and thawing.