Batata Rellena Con Huevo

Brooke uncovered a blog recipe treasure and passed along the post for An Idaho Sunrise Egg Stuffed Potatoes.  I found it to be a particularly clever recipe and set out to replicate it.  It is essentially scrambled eggs with veggies inside a sweet potato shell, topped with melted, gooey cheese.  For vegetarian recipes, this is about as good as it gets.  I love that this recipe can be altered to utilize to a wide variety of ingredients.  A sweet potato, a regular potato or even a zapallo would make a good shell.  Other potential ingredient combinations could vary from blue cheese, leeks and pancetta to caramelized onions and brie.  The possibilities are endless.  I kept it simple with green onion, red pepper and reggiano.

Ingredients for two servings:

• Two batatas, or sweet potatoes
• Two eggs
• One green onion, diced
•  1/4 cup of red pepper, finely chopped
• Shredded cheese.  I used reggiano, but would have preferred blue cheese, had it been available in my corner market.
• Salt, pepper, cayenne to taste

Directions:

• Wash the sweet potatoes and puncture the skin with a fork several times.   Bake at 350° for 40 minutes.
• In a small bowl, mix the egg with the onion, pepper and seasonings.
• When the batata is cooked, slice the top layer from the batata, and using a spoon, hollow out the insides.
• Pour the egg mixture into the hollowed out space, and return to the oven for 12 minutes.
• Sprinkle cheese on top and bake until it is bubbles.  Enjoy!