Crispy Potato Nests with Baked Eggs

Description:

Golden-baked potato halves hollowed out and filled with a cheesy mashed filling, topped with a whole egg, colorful bell peppers, and fresh herbs. They’re crisp on the outside, fluffy inside, and packed with savory flavor!

Servings:

Makes 6 stuffed potato nests

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Total Time: ~50 minutes

Ingredients For Crispy Potato Nests with Baked Eggs

• 3 large russet or baking potatoes

• 6 small eggs

• 1 cup shredded cheese (cheddar, mozzarella, or mix)

• 2 tbsp butter

• 1/4 cup milk or cream

• Salt & pepper to taste

• 1/4 cup chopped red bell pepper

• 2 tbsp chopped fresh dill or parsley

• Olive oil (for brushing)

• Optional: cooked bacon bits, green onions, or hot sauce

Instructions:

1. Bake the Potatoes:

   • Preheat oven to 400°F (200°C).

   • Wash potatoes and prick them with a fork.

   • Bake for about 45-60 minutes until soft. Let cool slightly.

2. Prepare the Nests:

   • Cut potatoes in half lengthwise.

   • Carefully scoop out the insides, leaving about 1/4 inch around the edges to form a sturdy shell.

   • Place the scooped-out potato in a bowl.

3. Make the Filling:

   • Mash the potato insides with butter, milk/cream, salt, pepper, and half the shredded cheese.

   • Add optional ingredients like bacon bits or green onions if desired.

4. Assemble:

   • Brush the potato skins with olive oil and place on a baking tray.

   • Fill each half with the mashed potato mixture.

   • Make a small well in the center of each for the egg.

   • Crack a whole egg into each well carefully.

5. Top and Bake:

   • Sprinkle bell peppers, remaining cheese, salt, pepper, and herbs on top.

   • Bake at 375°F (190°C) for about 15-20 minutes, or until the egg whites are set but yolks are still runny (or to your preference).

6. Serve:

   • Garnish with extra herbs and serve hot!

Tips:

• For crispier skins, bake them again for 5 minutes after scooping out before filling.

• Use small or medium eggs to avoid overflow.

• Want a firmer yolk? Bake for a few minutes longer.

• These reheat well in a toaster oven.

Nutritional Info (Per Serving – 1 Potato Half, Est.):

• Calories: ~220-260 kcal

• Protein: ~9g

• Fat: ~12g

• Carbs: ~22g

• Fiber: ~3g

Benefits:

• High in protein & fiber – Keeps you full longer

• Great for meal prep – Make ahead and reheat

• Customizable – Add veggies, sausage, or your favorite cheese

• Kid-friendly – Fun way to enjoy eggs and potatoes

Q&A

Q: Can I use sweet potatoes instead of regular potatoes?
A: Absolutely! Sweet potatoes work well and add a subtle sweetness.

Q: Can I make it vegetarian?
A: Yes, the base recipe is vegetarian. Just skip any meat add-ins.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in oven or toaster oven at 350°F until warmed through.

Q: Can I freeze them?
A: You can freeze the filled potato nests before adding the eggs. Add eggs fresh before baking.