Make these festive potatoes for Easter or other special occasion.
Product Reviews / Main Nibbles / Vegetables
Recipe: Easter Egg Potatoes
You Don’t Have To Hunt Far For These Easter Eggs!
The Easter ham or lamb is usually a relatively simple dish, so why not do something fancy with the potatoes? This recipe, developed by the Idaho Potato Commission, is special enough to become an annual tradition in your family. You have the opportunity to be creative in a different way each time you make the recipe, through a different approach to garnishing. We like a little green (chive or microgreens) and a little red (bell pepper or caviar) as the fast-and-easy choice, but you can use your skills to create the Faberge Easter Egg of potatoes.
- 8 small baking potatoes (about 4 ounces each, preferable)
or 4 large 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
- 3/4 teaspoon pepper
- Milk as needed
- 2 hard-cooked eggs, peeled and coarsely chopped
- Garnish options: Small-diced red and yellow bell peppers, microgreens or sprouts, 1/4" chive dots and 1-1/2" chives spears, salmon, whitefish or tobiko caviar (in wasabi or other flavor), parsley (sprigs and chopped), small spring peas
- Preheat the oven to 425°F or 350°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.)
- Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425°F oven for 40 to 50 minutes for smaller potatoes or 60 to 70 minutes for larger potatoes (or in a 350°F for 60 to 70 minutes for smaller potatoes or 80 to 90 minutes for larger potatoes) or until tender. Remove from oven; cool slightly for easier handling.
- 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 3/4 inch shell. Add pulp to bowl; set shells aside.
- Mash the potato pulp. Stir in sour cream or yogurt, cheese, chives, mustard, salt and pepper. (If necessary, add 1 to 2 tablespoons milt 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.
- Bake large or small potatoes, uncovered, in a 425°F oven for about 20 minutes (or a 325°F oven for 35 to 40 minutes) or until heated through.
- Garnish with your choice of ingredients.
- Make-ahead tip: Prepare potatoes through step 4; chill. Reheat with Easter ham at 325°F for 45 to 50 minutes.
Estimated Nutritional Analysis Per Serving: 185 calories, 5g total fat (2g saturated fat), 64mg cholesterol, 266mg sodium, 29g carbohydrate, 1g fiber, 7g protein. Daily Values: 5% vitamin A, 29% vitamin C, 7% calcium, 10% iron.
Recipe and photo copyright ©2009 Idaho Potato Commission. All other material © copyright 2005-
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