Aphorisms from the Professor: Brillat-Savarin

Thursday, April 8, 2010

not just any baked potato

Earlier this week I saw something awesome on the internet (maybe on foodgawker?...you know you look at food online too much when you can't remember your source...): a baked potato, hollowed out, then used as a bowl for breakfast. The key is cracking an egg directly into the potato bowl and then baking so the egg gets cooked sunny-side up in the potato. I know - sounds amazing.

Unfortunately, I have no idea where I saw this, and even if I did there is little chance we would have really followed the recipe, because it sounds so straight-forward. But - I'm sure you see where this is going - our baked potato breakfast-for-dinner did not live up to expectations. Don't get me wrong, it tasted good (because really you can't go wrong with the flavors inside our potatoes), but the potatoes didn't quite cook as well as we would have liked, and one of the potatoes completely fell apart during the hollowing process. I think the secret is that the potatoes need to be cooked (and maybe cooled?) before-hand.

We will be trying this again, and maybe next time we will be more successful on the technical side, and that will also translate into a more beautiful final product. (Clearly what I saw online looked much much much better than this, which explains why it was so inspiring, while this is...not so inspiring).

Baked potato filled with pork sausage, spinach, green onion, tomato, and a sunny-side up egg, topped with asiago cheese


  1. What a yummy idea...and YES, potatoes must be fully baked before hollowing!!I can't figure out how you did it to a raw potato!!

  2. We didn't do it with a raw potato, we cooked the potato first, but it wasn't cooked well when we did the hollowing.

  3. Yum! Sunnyside egg on a baked potato sounds amazing! Please post when you figure out the best way to do it so I can follow!