What a delicious way to impress mom for Mother’s Day with an Egg in Stuffed Potato. You can be creative and use some ingredients that she especially like, such as sliced avocado, crispy bacon, tomatoes or other ingredients you may have handy. Whatever you make, Mom will always appreciate and enjoy what you cook for her on her special day!
Preheat oven to 400F. Line baking sheet ith parchment paper.
Scrub potatoes and pierce them with a fork in a few places. Transfer them in the oven rack and bake them for 30-40 minutes depending on size of potatoes until soft. Remove from oven and cool.
In a large frying pan, heat the olive oil over medium heat. Add the onion and sauté until soft about 5-6 minutes. Add the garlic and cook another minute until fragrant.
When the potatoes have cooled, cut potatoes in half lengthwise, scoop the interior out of each leaving about ¼- inch shell of potato flesh with skin. Do this with a spoon and take your time scooping, if you go too deep the potato will break.
Chop up the scooped-out potato flesh and add to the skillet with the onion. Add the cheese, salt and pepper into the pan and stir well to combine. This is done without cooking. We are just mixing the ingredients together.
Place the potato shells on the baking sheet and fill them with the mixture. Press the mixture with the back of a spoon so an “oval hole” is formed to make space for the egg. Crack an egg on top and center of each potato. Place the potatoes on the baking sheet in the oven at 375F; bake 10-15 minutes until the egg whites are set and the yolks are a bit runny. When ready, sprinkle herb on top, a drizzle of balsamic, and enjoy!