Photo of Baked Potato with Saucy Tomatoes & a Poached Egg by WW

Baked Potato with Saucy Tomatoes & a Poached Egg

Points® value
Total Time
20 min
12 min
8 min
Use a variety of yellow and red grape tomatoes for a burst of color.


Raw egg

1 large, fresh

Olive oil

1 tsp(s)

Grape tomatoes

1 cup(s), halved


1 clove(s), large, minced

Fresh basil

2 tbsp(s), sliced, fresh

Cooked new potatoes

1 medium, either baked or microwaved

Shredded parmesan cheese

1½ tbsp(s), or shaved

Table salt

1 pinch(es)

Black pepper

1 pinch(es), freshly ground


  1. Add 1 1/2 inches of water to a medium skillet; bring to a boil over high heat. Reduce heat to medium; carefully crack egg into boiling water (or crack into a bowl and then slide into skillet). Reduce heat to medium-low and poach egg 3 minutes in simmering water; remove with a slotted spoon and set aside. (If you prefer, cook the egg sunny side-up instead.)
  2. Dry skillet; heat oil in skillet over medium heat. Add tomatoes and garlic; cook, stirring often, until tomatoes soften, about 2 minutes.
  3. Cut a slit in top of potato; push ends in to fluff up flesh. Top with tomato mixture; sprinkle with basil. Top with egg and cheese; season with salt and pepper.


Makes 1 serving.