Pommes de Terre aux Oeufs (Baked potato filled with eggs, bacon, sun dried tomatoes and cheese)
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  • 4 eggs (one for each half of the potato
  • 1/4 cup of grated Emmenteler Cheese
  • 400 degrees Pierce with a fork several times (so that the potato does not explode) and microwave 2 medium Russet, Yukon Gold or Red Bliss potatoes for 8 minutes Cut in two lengthwise and carefully scoop out most of the flesh. You can use the portion scooped out for potato pancakes or mashed potatoes. Place a few pieces of uncooked bacon chopped up in the potato and bake in the oven until the bacon is crisp. The fat will render into the potato giving it a glorious flavour. Remove the bacon from the potato and gently crack an egg in each potato and top with shredded cheese, a pinch of sea salt, fresh cracked pepper and Herbs De Province. Microwave for 3 minutes at 60 percent power. Top with bacon and chopped sun dried tomatoes The egg will continue to cook once you take it out – so serve immediately.



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