Egg Stuffed Potatoes

Crispy baked potato shells stuffed with savory sausage, gooey cheese, and perfectly baked eggs. A hearty, versatile dish ideal for breakfast, brunch, or even dinner. Golden edges, creamy filling, and soft yolks make this comfort food with a twist.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2 potatoes

Course: Breakfast, Brunch

Cuisine: American

Ingredients Method Notes

Ingredients

For the Potato Base

2 medium baked potatoes about 250 g / 8 oz each, cooked and slightly cooled
1/2 tbsp olive oil or melted butter for extra richness

For the Filling

200–250 g sausages good-quality, casings removed
2 large eggs at room temperature
1/4 cup grated cheese cheddar, mozzarella, or another melting cheese

For Garnish (optional)

fresh parsley or chives finely chopped, for garnish

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

For a spicy twist, use chorizo or hot Italian sausage. Experiment with cheeses like gruyère or pepper jack. Save scooped potato flesh for mash, soups, or omelets. Monitor closely to avoid overcooked eggs.