The Food Corner


by Paul Cormier, Salamanders of Kemptville

If you don’t know it by now, our family loves breakfast. Liane prepares a breakfast treat every Sunday morning at Salamanders so that people just getting out of church can drop by and enjoy. Today’s recipe is a lot of fun to make and to eat at home. It’s Breakfast Baked Potatoes. Once again, we encourage you to involve the young ‘uns in preparing these delightful and healthy breakfast treats. 

Breakfast Baked Potatoes


  • As many large baking potatoes as you have folks to feed
  • ¼ cup of butter (salted) 
  • ½ cup of grated cheese, something flavourful like an old Cheddar
  • One egg for each potato 
  • ¼ cup of 35% cream
  • 4 tablespoons of bacon bits
  • Some pepper 


  • Wash, dry the potatoes, coat them with some of the butter and bake them in a 375F oven till done
  • Remove the potatoes and take a ½ inch slice off lengthwise (use a sharp knife and oven mitts…) 
  • Scoop out the cooked potato and leave about ½ inch of skin as a “container”
  • Mash the hot scooped out potato with cream, the rest of the butter and black pepper to taste
  • Blend in the cheese and mix till melted (just heat up the mixture if necessary to ensure melting) 
  • Fill the potato skins with the mixture and leave an indent for an egg 
  • If you have too much potato, just refrigerate it and have it as a snack later 
  • Break an egg into the indent, increase your oven heat to 400 and bake the potato and egg to taste

Some folks like the eggs still runny, some not. You can match their taste to how well the egg is done. Serve up while piping hot with bacon bits sprinkled over top. 

Thanks again for your mails and keep ‘em comin’ at



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