Press enter to see results or esc to cancel.

Easter Egg Potatoes recipe

Easter Egg Potatoes.

You can bake these potatoes at a temperaturecompatible with the other food in the oven.

Recipe: Easter Egg Potatoes

8 small baking potatoes (about 4 ounceseach) or 4 large baking potatoes (about 8 ounces each)
Shortening (optional)
1/2 cup light dairy sour cream or plain yogurt
2 ounces Gouda cheese, shredded (1/2 cup)
2 tablespoons snipped fresh chives
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Milk (optional)
2 hard-cooked eggs, peeled and coarsely chopped
Whole fresh chives (optional)

  • Preheat oven to 425°F (220°C)or 350°F (175°C) Scrub potatoes with a brush; pat dry.Prick potatoes in 2 or 3 places with a fork. (If desired, forsofter skins, rub potatoes with shortening or wrap each in foil.)
  • Place potatoes in a shallow baking pan.Bake potatoes, uncovered, in a 425°F (220°C) oven for40 to 50 minutes for small potatoes or 60 to 70 minutes for largepotatoes (or in a 350°F / 175°C oven for 60 to 70 minutesfor small potatoes or 80 to 90 minutes for large potatoes) oruntil tender. Remove from oven; cool slightly for easier handling.
  • For small potatoes, cut a thin crosswiseslice off both ends of each baked potato. (For large potatoes,cut potatoes in half crosswise. Cut a thin crosswise slice fromthe round ends of the potatoes.) Scoop pulp from slices; discardskin. Place pulp in a bowl. Carefully scoop pulp from each potato,leaving a 1/4-inch shell. Add pulp to bowl; set shells aside.
  • Mash the potato pulp. Stir in sour creamor yogurt, cheese, chives, mustard, salt, and pepper. (If necessary,add 1 to 2 tablespoons milk to make of desired consistency.)Stir in hard-cooked eggs. Carefully spoon potato mixture intoshells. Stand the potato “eggs” upright in a 2-quartrectangular or square baking dish.
  • Bake large or small potatoes, uncovered,in a 425°F (220°C) oven about 20 minutes (or in a 325°F/ 160°C oven for 35 to 40 minutes) or until heated throughand tops are lightly browned. Top with additional whole freshchives, if desired.

    Makes 8 servings.

    Nutritional facts per serving: calories:185, total fat: 5g, saturated fat: 2g, cholesterol: 64mg, sodium:266mg, carbohydrate: 29g, fiber: 1g, protein: 7g, vitamin A:5%, vitamin C: 29%, calcium: 7%, iron: 10%

    Recipe and photograph provided by BetterHomes and Gardens – a member of the Home and Family Networkfor the best of cooking, gardening, decorating and more. ©2003 Meredith Corporation. All rights Reserved.

    Easter Recipes 2013 – Baked Baby Potatoes, Rainbow Butter Cookies and Hard Boiled Eggs

    If the Easter Egg Potatoes recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment