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Twice Baked Sweet Potato and Egg

by Livestrong_Recipes  |  Sep 23, 2013

Twice Baked Sweet Potato and Egg
  1. PREP
  2. 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.