Autumn Baking Savoury Gluten Free Platters Recipes Snacks Spring Summer Winter

Smoked Paprika Egg Baked Potato Skins

February 22, 2022

I’ve been back in my recipe files digging deep for snacks for a forthcoming exciting event in the Great Southern. Without giving too much away just yet I couldn’t resist sharing this old favourite. A recipe which was part of a commission by WA Potatoes in 2020 to develop 10 recipes with the added challenge of keeping the ingredient cost under $10. Scooping out the insides of a baked potato provides a perfect little edible shell to fill with eggs and cream. Flavoured and baked with smoked paprika, a little grated Parmesan, fresh thyme and served with Worcestershire sauce makes for a flavour-bomb snack. Perfect for a tapas-style snack or school lunches.


(Serves 4 snack or 2 main)

4 med Red potatoes (Desiree, Rodeo or Laura), washed & dry

extra virgin olive oil

2 lrg free-range eggs

¼ cup (60 ml) cream

1 tsp fresh thyme, finely chopped

salt flakes & freshly cracked black pepper

½ cup (50 g) freshly grated Parmesan cheese

1 tsp smoked paprika

Worcestershire sauce, to serve

1 tsp fresh thyme leaves, to garnish


  1. Preheat oven to 200˚C. Place the potatoes directly on the oven racks and bake 40 – 50 minutes until tender. Leave to cool a little before cutting in halves lengthwise.
  2. Scoop out most of the cooked potato and reserve for another use.
  3. Place the skins on a baking tray, drizzle over a little extra virgin olive oil and return to the oven to bake for 20 minutes until the edges and bases are crisp.
  4. Whisk the eggs, cream, chopped thyme and a little seasoning together.
  5. Sprinkle half the amount of grated Parmesan into the baked potato skin bases and then pour in the egg mixture.
  6. Sprinkle over the remaining Parmesan and a little smoked paprika before returning to the oven to bake for 10 minutes. Serve drizzled with Worcestershire sauce and garnished with thyme and freshly cracked black pepper.

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