Eggs in Potato Shells
Choose a large potato (about 8 ounces) 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° oven for an hour before following the directions below. This recipe easily doubles.
Serves: 2Hands-on: 45 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 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
- Preheat oven to 350°.
- Cut the potato in half lengthwise. Using a spoon, scoop out the inside of the potato, leaving a 1⁄4-inch-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 1⁄4-inch pieces. Drain off the juice from the jalapeño pepper and mince. Remove the skin from tomato; cut into 1⁄4" 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.