2 ratings

Twice Baked Potatoes With Egg

Twice the fun
Photo courtesy of Phil's Fresh Eggs

Twice baked, twice the fun. These easy twice baked potatoes are sure to be a dinner side favorite.

Recipe courtesy of Phil's Fresh Eggs

Ready in
1 h 25 m
15 m
(prepare time)
1 hr 10 m
(cook time)
Calories Per Serving


  • 4 medium baking potatoes
  • 1/2 Cup sour cream
  • 1/2 Cup shredded cheddar cheese
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon garlic powder
  • 1/4 Teaspoon onion powder
  • 1/8 Teaspoon black pepper
  • 8 Grade A Large Phil’s Fresh Eggs


Preheat oven to 425 F.

Wash potatoes and prick with a fork.

Place potatoes directly on oven rack and bake 45-50 minutes, or until tender; cool slightly.

Cut potatoes in half lengthwise and scoop out centers.

In a medium mixing bowl, combine potato flesh, sour cream, cheddar cheese and seasonings.

Use a potato masher or mixer to blend until smooth.

Spoon potato mixture back into potato halves, creating an indentation in the center of each.

Crack one egg into each center; season to taste with salt and pepper.

Bake 15-20 minutes, or until egg whites are set.