Crispy Potato and Eggs


  1. Deep fry the West Creek® Baked Split Potato Skins until golden brown.
  2. Season to taste with salt & pepper and set aside.
  3. In a skillet over medium heat, add the oil.
  4. When oil is hot, add the diced onions and sauté until lightly browned.
  5. Add the crushed red pepper and marinara sauce.
  6. Allow sauce to gently simmer for 5 minutes.
  7. Place 2 of the split potato skins into a small baking/service vessel, add 3 ounces of the prepared sauce.
  8. Crack a fresh egg over the sauce and potato skins.
  9. Cover and bake in a 350°F oven for 3 to 4 minutes until the egg is set and the yolk is still soft.
  10. Garnish with some fresh chopped chives


  • 8 West Creek Baked Split Potato Skins
  • 2 oz Brilliance 50/50 Blended Oil
  • Peak Fresh Produce® Chives, Fresh
  • 4 West Creek® Egg(s), large
  • 12 oz Piancone® Marinara Sauce
  • 1/2 tsp Roma® Red Pepper, Crushed
  • salt and pepper, to taste
  • 4 oz Peak Fresh Produce® Onion(s), Yellow, diced