Photo Credit: vivoo/ adobe stock
These baked stuffed potatoes are the kind of dish that will make you famous for your culinary skills (and creativity), yet, they are so easy, healthy and flavorful. While I was writing my recipe book, I had the idea to bake eggs atop sweet potatoes. I ended up loving this new recipe so much it became my new go-to lunch and dinner party side dish. Tip: You can easily substitute the sweet potatoes with regular potatoes and mix in about 4 ounces of grated cheese instead of Greek yogurt.
INGREDIENTS
SERVES 4
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2 medium Sweet Potato
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1 medium , raw Yellow Onion (generic)
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4 Eggs
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4 tsp Greek Yogurt
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2 tbsp Olive Oil
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3 clove Garlic, Whole
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1 tbsp Chives
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1 pinch Salt*
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1 pinch Ground Black Pepper
DIRECTIONS
1
Preheat oven to 400F. Scrub potatoes, pierce them with a fork
2
and put them in the oven rack for 30-40 minutes until soft.
3
In a large frying pan heat oil over medium high heat. Saute the onion
4
with garlic for about 5 minutes until soft.
5
When the potatoes are cool enough to handle cut potatoes in half, lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh, Greek yogurt, salt and pepper into the pan and stir well to combine.
6
Place the potato shells on the baking sheet and feel them with the mixture. Press the mixture with a spoon so a whole is formed to make space for the eggs. Sprinkle chives on top and crack an egg on top of each stuffed potato.
7
Cook at 400F for 10-15 minutes until the egg is set. The whites will be set while the yolks are a bit runny.