Egg Stuffed Potato Skins

15 minutes
10 minutes
Recipe developed for BC Egg by

These hearty stuffed potatoes are a meal all on their own! Eggs add a protein boost to these twice-baked delights, making them perfect for lunch or dinner.


  • 2 warm baked potatoes
  • 3 large eggs
  • 3 tbsp (45 mL) sour cream
  • 3 tbsp (45 mL) chopped chives
  • 8 slices bacon, cooked and chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • 3/4 cup (185 mL) shredded Monterey Jack cheese


  1. Preheat oven to 375°F (190°C).
  2. Slice potatoes in half lengthwise; scoop out inside flesh of potatoes with spoon, being careful not to pierce skins.
  3. Combine potato flesh, eggs, sour cream, chives, bacon, salt and pepper in a medium bowl, mixing well. Stuff potato skins with egg and potato mixture. Sprinkle cheese over top.
  4. Bake in preheated 375°F (190°C) oven until cheese melts and becomes golden, and the internal temperature of the potato mixture is 160 °F (72°C) – about 15 minutes.

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