Makes 4 servings.
These clever breakfast treats look nifty and taste divine.
4 hot, baked potatoes
1 tsp. grated lemon peel
Salt and pepper to taste
1/2 cup shredded Swiss cheese
1/4 cup cream or half and half
Chopped parsley or snipped chives
Grated Parmesan cheese
With sharp knife cut a thin slice horizontally from top of each potato. Scoop out about half of the pulp from each; reserve for another use. Set potato shells in shallow baking pan. Sprinkle cavities with lemon peel, salt, pepper and Swiss cheese, dividing equally. Crack an egg into each cavity; top each with 1-tablespoon cream. Bake in 325 degree (F.) oven about 20 minutes or until eggs are done to your liking. Sprinkle with parsley or chives, Parmesan cheese and additional pepper.
Recipe courtesy The Potato Board.
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This page created March 2000
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This page modified February 2007
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