Vegetarian Baked Eggs in Potatoes

Preparation:  15 min. Cooking: 40 min. Total: 55 min.
Recipe photo
  • 4 large baking potatoes
  • 2 3/4 Tbsp olive oil
  • 2 Oz Gruyere cheese , grated (optional)
  • 2 Oz Parmesan cheese , grated
  • 2 Oz Swiss cheese , grated
  • 1 tsp caraway seed
  • 4 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 ℉. Rub each potato with olive 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. Cut cooked potatoes in half lengthwise. Scoop out most of the flesh, leaving a .25 inch thick shell. Stir potato flesh into cooked vegetables. 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
360 Cal
Fat
24 g
Carbs
21 g
Protein
16 g
Fiber
2.1 g
Sugar
3.7 g
Cholesterol
250 mg
Sodium
320 mg


Nutrients

Fiber     2.1 g
Fat     24 g
Sugar     3.7 g
Carbs     21 g
Protein     16 g
Calories     360 Cal

Fats

Fat, Poly     2.4 g
Fat, Mono     9.5 g
Fat, Sat     10 g
Fat, Trans     0.4 g
Fat, Percent     60 %

Vitamins

Vitamin, K     38 mcg     32 %
Vitamin, A     1300 IU     42 %
Vitamin, B12     1 mcg     41 %
Niacin     1.7 mg     11 %
Riboflavin     0.4 mg     31 %
Vitamin, C     32 mg     36 %
Vitamin, D     25 IU     4.2 %
Vitamin, B6     0.4 mg     24 %
Vitamin, E     1.9 mg     13 %
Panto, Acid     1.4 mg     27 %
Choline     130 mg     24 %
Thiamin     0.2 mg     12 %

Minerals

Calcium     270 mcg     27 %
Phosphorus     300 mg     42 %
Magnesium     41 mg     9.8 %
Copper     0.3 mcg     28 %
Fluoride     3.1 mcg     78 %
Zinc     1.9 mg     17 %
Cholesterol     250 mg     0.6 %
Sodium     320 mg     22 %
Selenium     19 mcg     34 %
Manganese     0.2 mg     2.8 %
Potassium     510 mg     11 %
Iron     1.6 mg     20 %