Egg-Stuffed Baked Potato

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About


  • 1 large potato
  • 1 egg
  • a knob of butter


Bake the potato, but don’t turn off the oven. Slice the top off the potato and scoop out a hollow in the potato large enough to hold the egg. Season with salt and pepper.

Carefully crack open the egg and slip it into the hollow. Season with pepper only (salt hardens the yolk), top with a knob of butter and then replace the potato lid. Return to the ove