RECIPES
Twice Baked Sweet Potato and Egg
by Livestrong_Recipes | Sep 23, 2013
- PREP
- 10 m
- COOK
- 40 m
- TOTAL
- 50 m
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
- 2 medium Sweet Potato
- 1 medium , ra Yellow Onion (generic)
- 4 Eggs
- 4 tsp Greek Yogurt
- 2 tbsp Olive Oil
- 3 clove Garlic, Whole
- 1 tbsp Chives
- 1 pinch Salt*
- 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.
