Egg and Potato Boats


4 large baking potatoes

1/4 cup butter, softened

1/4 cup sour cream

1 to 2 tablespoons chili sauce

1/2 teaspoon salt

1/4 teaspoon pepper

8 large eggs

8 bacon strips, cooked and crumbled

1 jar (4 ounces) diced pimientos, drained

1 cup shredded pepper jack cheese

1/2 cup green onions, sliced

Preheat oven to 375°.
Scrub potatoes; pierce with a fork.
Place on a microwave-safe plate.
Microwave, uncovered, on high 10-12 minutes, turning once.
Cut each potato lengthwise in half.
Scoop out pulp, leaving 1/4-in.-thick shells.
Combine mash pulp, butter, sour cream, chili sauce, salt and pepper.
Place potato shells on a parchment paper-lined dish.
Spoon potato mixture into potato shells,
creating a 3/4-in.-deep skin shell.
Break one egg into each skin shell.
Bake 25-30 minutes, until egg whites are completely set,
and yolks begin to thicken but are not hard.
Top with bacon, pimientos and cheese.
Bake 2-4 minutes longer, until cheese is melted.
Sprinkle with green onions.
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