Eggs in Potato Shells

Choose a large (about 8 ounces) potato for this recipe. Puncture it a few times with a fork, rub it generously with vegetable or olive oil, and bake it on a baking sheet in a 350 degree oven for an hour before following the directions below. This recipe easily doubles.

Serves: 2Hands-on: 45 minutesTotal: 1 hour 5 minutesDifficulty: Medium

Serves: 2

Ingredients

  • 1 large baking potato (at least 8 oz.), fully baked
  • 2 Tbsp. sour cream
  • 1 small yellow onion
  • 2 Tbsp. fresh green bell pepper
  • 1 Tbsp. canned jalapeño pepper, or 1 fresh jalapeño
  • 1 medium-sized red tomato
  • 1 tsp. butter
  • 2 eggs
  • 1 cup grated Cheddar cheese

Directions

  • Preheat oven to 350°.
  • Cut the potato in half lengthwise. Using a spoon, scoop out the inside of the potato, leaving ¼" thick shell.
  • In a small mixing bowl, combine the potato pulp and 1 tablespoon of the sour cream; mash and set aside.
  • Peel and mince the onion. If using a whole green bell pepper, remove the stem and seeds; cut into ¼" pieces. Drain off the juice from the jalapeño pepper and mince. Remove the skin from tomato; cut into ¼" pieces.
  • In a small frying pan, melt the butter. Add the onion and pepper. Sauté over medium-high heat, stirring frequently, until the vegetables are tender.
  • Add the tomatoes and continue cooking, stirring frequently. Cook for about 3 minutes.
  • Add about half of the sautéed vegetables to the potato pulp mixture and stir to thoroughly combine. Spoon half of mixture into each reserved potato shell.
  • Place the potato halves in a 1 quart casserole dish. Using the back of a spoon, make a deep indentation in the center of each potato. Break 1 egg into a small dish, then slide it into the indentation. Repeat with the second potato.
  • Place in the oven and bake for about 15 minutes, or until eggs are set. Top with Cheddar cheese and return to the oven for 5 minutes or until the cheese is melted. Top each egg with the remaining vegetable mixture and sour cream right before serving.

Recipe Information

Serves: 2

Ingredients

  • 1 large baking potato (at least 8 oz.), fully baked
  • 2 Tbsp. sour cream
  • 1 small yellow onion
  • 2 Tbsp. fresh green bell pepper
  • 1 Tbsp. canned jalapeño pepper, or 1 fresh jalapeño
  • 1 medium-sized red tomato
  • 1 tsp. butter
  • 2 eggs
  • 1 cup grated Cheddar cheese

Directions

  • Preheat oven to 350°.
  • Cut the potato in half lengthwise. Using a spoon, scoop out the inside of the potato, leaving ¼" thick shell.
  • In a small mixing bowl, combine the potato pulp and 1 tablespoon of the sour cream; mash and set aside.
  • Peel and mince the onion. If using a whole green bell pepper, remove the stem and seeds; cut into ¼" pieces. Drain off the juice from the jalapeño pepper and mince. Remove the skin from tomato; cut into ¼" pieces.
  • In a small frying pan, melt the butter. Add the onion and pepper. Sauté over medium-high heat, stirring frequently, until the vegetables are tender.
  • Add the tomatoes and continue cooking, stirring frequently. Cook for about 3 minutes.
  • Add about half of the sautéed vegetables to the potato pulp mixture and stir to thoroughly combine. Spoon half of mixture into each reserved potato shell.
  • Place the potato halves in a 1 quart casserole dish. Using the back of a spoon, make a deep indentation in the center of each potato. Break 1 egg into a small dish, then slide it into the indentation. Repeat with the second potato.
  • Place in the oven and bake for about 15 minutes, or until eggs are set. Top with Cheddar cheese and return to the oven for 5 minutes or until the cheese is melted. Top each egg with the remaining vegetable mixture and sour cream right before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories510
Total Fat28g
Saturated Fat15g
Cholesterol285mg
Sodium530mg
Total Carbohydrate41g
Dietary Fiber5g
Sugars6g
Protein24g