Baked Potato with Poached Egg

Serves: 4

Cooking time :1 hour 30 minutes

Hint: Left overs can be used as potato filling.


  • 4 large potatoes, washed
  • 10 ml (2 t) soft butter
  • 125 ml (½ cup) cheddar cheese, grated
  • 250 g bacon, chopped and fried
  • 250 g button mushroom, chopped and fried
  • 4 extra large eggs


  • Preheat oven to 180ºC.
  • Prick potatoes with a fork and rub with butter.
  • Place on a baking sheet and bake until done (±1 hour).
  • Cut the potatoes horizontally and hollow.
  • Mash the cut out potato pieces and mix with the cheese. Mix in with the cooked bacon and mushroom pieces.
  • Divide and spoon the mixture into the potato cavities. Return to oven and reduce to 100ºC.
  • Poach the eggs.
  • Top potatoes with poached eggs and serve on fresh salad leaves.