Baked Eggs in Potatoes

Preparation:  15 min. Cooking: 55 min. Total: 70 min.
Recipe photo
  • 4 large baking potatoes
  • olive oil spray
  • 2 Oz Gruyere cheese , grated (optional)
  • 2 Oz Parmesan cheese , grated
  • 2 Oz Swiss cheese , grated
  • 1 tsp caraway seed
  • 2 Tbsp unsalted butter
  • 8 scallions , trimmed and thinly sliced
  • 1 red bell peppers , seeded and diced
  • 2 Oz mushrooms , finely diced
  • 8 eggs
Preheat oven to 400 ℉. Spray each potato with oil. Bake about 40 minutes or until potato yields to pressure. Combine grated cheeses with caraway seeds in a small bowl. Set aside. Melt butter in a large heavy nonstick skillet over medium heat. Saut'e scallions, bell pepper and mushrooms 5-7 minutes until softened. Cut cooked potatoes in half lengthwise. Scoop out most of the flesh, leaving a .25 inch thick shell. Refrigerate potato flesh for another use, such as hash browns. Place potato shells on a baking sheet. Sprinkle 1.5 tsp cheese mixture into each shell. Break 1 egg into each shell. Bake about 8 minutes or until eggs are barely set. Remove from oven. Turn on broiler. Sprinkle each egg-potato with remaining cheese. Top with vegetable mixture. Broil until cheese just melts or about 1 minute.
Calories
600 Cal
Fat
34 g
Carbs
43 g
Protein
31 g
Fiber
4.3 g
Sugar
7.4 g
Cholesterol
490 mg
Sodium
650 mg


Nutrients

Fiber     4.3 g
Fat     34 g
Sugar     7.4 g
Carbs     43 g
Protein     31 g
Calories     600 Cal

Fats

Fat, Poly     3.5 g
Fat, Mono     11 g
Fat, Sat     16 g
Fat, Trans     0.7 g
Fat, Percent     51 %

Vitamins

Vitamin, K     70 mcg     59 %
Vitamin, A     2400 IU     79 %
Vitamin, B12     2 mcg     82 %
Niacin     3.4 mg     21 %
Riboflavin     0.8 mg     63 %
Vitamin, C     65 mg     72 %
Vitamin, D     51 IU     8.4 %
Vitamin, B6     0.8 mg     48 %
Vitamin, E     2.3 mg     16 %
Panto, Acid     2.7 mg     54 %
Choline     270 mg     49 %
Thiamin     0.3 mg     25 %

Minerals

Calcium     540 mcg     54 %
Phosphorus     590 mg     84 %
Magnesium     82 mg     20 %
Copper     0.5 mcg     56 %
Fluoride     6.1 mcg     150 %
Zinc     3.7 mg     34 %
Cholesterol     490 mg     1.2 %
Sodium     650 mg     43 %
Selenium     37 mcg     67 %
Manganese     0.4 mg     5.7 %
Potassium     1000 mg     22 %
Iron     3.1 mg     39 %