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
- 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!