Egg loaded baked potatoes
Recipe by Steve Schroeder
©2012 Steve Schroeder
What you need
9 baked potatoes
Preparation tip: Soak potatoes in warm water for 4 hours to leach out potassium and starch
Wash potatoes, place on baking pan and bake at 450 degrees for 45-50 minutes. Remove from oven, set aside to cool.
Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato and place in a bowl for another use (mashed potatoes, potato soup)
Brush inside of each potato with melted butter. Add fillings as desired (see below) Fill each potato about 3/4 full.
Once filled, place potatoes on a baking sheet and bake at 350 degrees for 15-20 minutes until eggs are cooked.
1 cup Shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
4-8 oz turkey sausage
2 tbsp green onion
Cook turkey sausage in a pan. Add cheese, sausage, crack egg into potato, top with green onion. Bake at 350 for 15-20 minutes. Egg whites should be set and yolks soft.
½ cup Artichoke hearts
1/3 cup Kalamata olives (halved and pitted)
Add artichoke hearts and kalamata olives. Pour in egg beater until toppings are covered. Bake at 350 for 15-20 minutes. Eggs should be set when done.
½ cup Cheese (Mozzarella or Provolone)
1/3 cup Sundried tomatoes
2 tbsp Fresh basil
Add cheese, sundried tomatoes, fresh basil. Pour in egg beater until toppings are covered. Bake at 350 for 15-20 minutes. Eggs should be set when done.
This recipe is intended for general diet only. Chronic Kidney Disease, Dialysis and Diabetes patients should check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.