Egg Stuffed Baked Potatoes

For the egg stuffed baked potatoes recipe, choose round, large tubers. Wash the potatoes well, pierce in several places and bake in the oven until tender, preventing the potatoes from bursting. While the potatoes are cooking, you can prepare the sauce.

To cook the sauce, peel the onion, parsley root and celery, finely chop and lightly fry in butter. In a separate pan, lightly fry the flour with the addition of a small amount of butter. Pour the fried flour into the roots, pour in the broth, mix and cook at a gentle boil for 1 hour. Strain the finished sauce, season with citric acid or lemon juice, add sugar, pepper, salt, add 1 tsp. butter and bring to a boil.

When the baked potato has cooled slightly, cut off the top (hat), and use a spoon to remove the pulp from the tuber itself. Pour a teaspoon of sauce inside the potato, carefully beat in the egg without damaging the yolk. Next, fill the potatoes with sauce, sprinkle with grated cheese and drizzle with melted butter.

Egg stuffed potatoes put on a baking sheet and bake in an oven preheated to 200°C (390°F) for 15-20 minutes. If desired, baked stuffed potatoes can be poured with tomato sauce when serving.