“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.”
READY IN:
1hr 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.
  21. MAKE AHEAD TIP:.
  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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