“Better Homes and Gardens (www.bhg.com) These look just like little eggs! Could be served as appetizers if using really small potatoes. Be creative, this is just a basic recipe! The number of directions looks daunting, but it really is simple once you've read them.”
1hr 40mins

Ingredients Nutrition


  1. Preheat oven to 425ºF or 350ºF.
  2. Scrub potatoes with a brush; pat dry.
  3. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)
  4. Place potatoes in a shallow baking pan.
  5. Bake potatoes, uncovered, in a 425ºF oven for 40 to 50 minutes for small potatoes/60 to 70 minutes for large potatoes, or until tender.
  6. OR:.
  7. Bake in a 350ºF oven for 60 to 70 minutes for small potatoes/80 to 90 minutes for large potatoes, or until tender.
  8. Remove from oven; cool slightly for easier handling.
  9. For small potatoes, cut a thin crosswise slice off both ends of each baked potato.
  10. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.)
  11. Scoop pulp from the removed slices; discard skin. Place pulp in a bowl.
  12. Carefully scoop pulp from each potato, leaving a 1/4-inch shell. I use a small grapefruit spoon for this or a baby spoon if using small potatoes.
  13. Add pulp to bowl; set shells aside.
  14. Mash the potato pulp.
  15. Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.)
  16. Stir in chopped hard-cooked eggs.
  17. Carefully spoon potato mixture into shells. (or use pastry bag and pipe potatoes mix into shells).
  18. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.
  19. Bake large or small potatoes, uncovered, in a 425ºF oven about 20 minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated through and tops are lightly browned.
  20. Top with additional whole fresh chives, if desired.
  22. Prepare potatoes through step 4 and chill. Reheat with ham at 325ºF for 45 to 50 minutes.
  23. SOMETHING EXTRA(strictly optional):.
  24. Before putting filled potatoes back to bake, I make a small indentation in top of potato. Then about 5-10 minutes before done I some finely shredded dark yellow cheese in the indentation and finish baking. The melted cheese at the top makes it look like egg yolk!

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