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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Easter Egg Potatoes

Makes: 8 servings
Prep 40 mins Bake 1 hr
Easter Egg Potatoes
Ingredients
  • 8  small baking potatoes (about 4 ounces each) 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)
Directions

1. Preheat oven to 425 degrees F or 350 degrees F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)

2. Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425 degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes (or in a 350 degree F oven for 60 to 70 minutes for small potatoes or 80 to 90 minutes for large potatoes) or until tender. Remove from oven; cool slightly for easier handling.

3. For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.) Scoop pulp from slices; discard skin. Place pulp in a bowl. Carefully scoop pulp from each potato, leaving a 1/4-inch shell. Add pulp to bowl; set shells aside.

4. Mash the potato pulp. Stir in sour cream or 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 into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.

5. Bake large or small potatoes, uncovered, in a 425 degree F oven about 20 minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated through and tops are lightly browned. Top with additional whole fresh chives, if desired. Makes 8 servings.

From the Test Kitchen
  • Prepare potatoes through step 4; chill. Reheat with ham at 325 degrees F for 45 to 50 minutes.
Nutrition Facts (Easter Egg Potatoes)
  • Servings Per Recipe 8,
  • cal. (kcal) 185,
  • Fat, total (g) 5,
  • chol. (mg) 64,
  • sat. fat (g) 2,
  • carb. (g) 29,
  • fiber (g) 1,
  • pro. (g) 7,
  • vit. A (RE) 52,
  • vit. C (mg) 17,
  • sodium (mg) 266,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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