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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I think this is from an old cookery set that my mother used to collect in the 70's called Supercook. It's a delicious way to have eggs! I tend to add more seasoning but I've written the quantities as originally stated. My kids love this. Ingredients:
4 large baking potatoes, scrubbed and dried |
1 tablespoon butter |
1 tablespoon chives |
1 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon grated nutmeg |
4 tablespoons double cream |
4 eggs |
Directions:
1. Preheat the oven to 190ºC; Prick the potatoes all over and place on the centre shelf of the oven and bake for 1 1/2 hours.
2. Remove and cut off an inch from the top of each one; Scoop out the inside of each potato, taking care not to break the skin.
3. Mash potato and butter; Add chives, salt, pepper and nutmeg; Stir in cream and beat thoroughly until well combined; Gradually beat in the eggs.
4. Stuff each potato with the mixture, place in a baking dish and return to the oven; Bake for 10-12 minutes or until the top is lightly browned.
5. Serve immediately.
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