If you’re a fan of sporting events or bar food, chances are good that you’ve probably enjoyed a stuffed potato skin or two during football season! Now, here’s a way to enjoy them more often–at home and in a healthful yet equally delicious way. They’re a perfect addition to a Meatless Monday night football gathering. And don’t worry if your game day starts super early. These potato skins are stuffed with eggs; so they’re ideal to savor for a sporty brunch (and a tasty way to boost protein early in the day). Think of them as the best of both–a western omelet and hash brown–all in one fun bite!
Calories saved: 190
Why it’s better for you? Stuffed with veggies and a wholesome egg, not greasy stuff!
- 4 large (12-ounce) russet potatoes, scrubbed
- 1 tablespoon + 2 teaspoons extra-virgin olive oil, divided
- 1 large red bell pepper, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 small red onion, finely diced
- 3/4 teaspoon sea salt, divided
- 1/8 teaspoon cayenne pepper (optional)
- 8 large organic eggs
- 1 cup shredded sharp white cheddar cheese (4 ounces)
- 1/2 cup quark or plain petite crème
- 2 tablespoons minced fresh chives or scallions
- Heat the oven to 400°F. Poke potatoes several times each with fork tines. Place the potatoes directly on the middle oven rack and bake until cooked through and skins are crisp, about 1 hour to 1 hour 10 minutes. Transfer to a rack until cool enough to handle, about 15 minutes.
- Meanwhile, heat 2 teaspoons of the oil in a large (PFOA-free) nonstick skillet over medium heat. Add the bell peppers and onion, increase heat to medium-high, and sauté until the vegetables are gently caramelized, about 15 minutes. Add 1/4 teaspoon of the salt. Set aside. (Makes about 1 1/2 cups sautéed vegetables.)
- Preheat the oven broiler. Halve each potato lengthwise. Scrape out the potato flesh* using a spoon, leaving about 1/4-inch rim. With a small silicone brush, lightly brush the outside (skin side) of each potato skin with about 1/2 tablespoon of the oil. Then brush the inside of each potato skin with the remaining 1/2 tablespoon oil. Add 1/4 teaspoon of the salt and (if using) the cayenne. Place the potato halves skin-side-up on a baking sheet; broil until the potato skins brown, about 2 minutes.
- Carefully turn the potato skins flesh-side-up, break an egg into each, sprinkle with the remaining 1/4 teaspoon salt, and broil until the potato flesh rims are lightly browned and egg whites are firm (egg yolks should still be slightly runny)**, about 3 to 3 1/2 minutes. Sprinkle each with the cheese and bell pepper mixture and broil until the cheese is melted and pepper mixture is fully heated, about 1 minute.
- Immediately top with the quark and chives, and serve.
Per serving: 230 calories, 120 calories from fat, 13g total fat, 6g saturated fat, 0g trans fat, 205mg cholesterol, 420mg sodium, 15g total carbohydrate, 2g dietary fiber, 2g sugars, 13g protein
*Use or store potato flesh for other use, such as for mashed potatoes or creating creaminess in a soup.
**Choose egg size based on potato size. If you have 8-10 ounce potatoes, select medium eggs, for instance. After baking, if the eggs in the potato skins are too runny for your liking when ready to serve, the stuffed skins can be quickly heated in the microwave until eggs are desired doneness.
HINT: Want to add a “bacon” topping, too? Try these delicious Baby Bella Bacon Bits!
The “Before” Recipe
Inspired by cheesy bacon potato skins
Per serving: 420 calories, 280 calories from fat, 31g total fat, 11g saturated fat, 0g trans fat, 50mg cholesterol, 490mg sodium, 21g total carbohydrate, 2g dietary fiber, 2g sugars, 13g protein
- Turn an appetizer into more balanced and wholesome dish by adding a surprise inside … eggs.
- Don’t skimp on stuffing for a potato skin. That’s where sautéed veggies come into play. They’re colorful, too.
- Skip fat-free (or “fake”) sour cream if trying to cut calories. Yet, don’t skip a creamy dairy topping for potato skins. Try quark instead.