Hi family, I made these tonight and they were delicious I recommend you all try them. I found this recipe on
edible perspective.
[yields 2 large potatoes, inspired by
Baked Egg Boats from Spoon Fork Bacon]
- 2 large sweet potatoes [about 7-8” long and 3-4” diameter]
- 3 eggs
- 1/3c baby portabellas, diced
- 2Tchives, finely diced
- 2T cream cheese, room temp
- 1/4t salt
- black pepper
- Preheat your oven to 400 and wash your potatoes.
- Place
on a pan [or right on the rack] in the middle of your oven for
35-40min, until about about 2/3 of the way cooked through. Do not prick with a fork.
- Whisk together the egg + cream cheese until smooth then whisk in the mushrooms, chives, salt, and pepper.
- Remove
from the oven and carefully carve out a bowl in the potato using a
knife to make the cut and a spoon to scrape. Try to make sure the hole
you carve out is the about the same width from end to end. Scoop
slightly deeper on the thinner end. This will help ensure the egg cooks
evenly and doesn’t overflow. Start about 1” from each end. Remove
about 3/4c of potato from each. Reserve and/or cook the excess potato if you like.
- Place potatoes on a baking sheet, sprinkle the carved potato with a pinch of salt, then pour in half of the egg mixture to each.
- Bake for another 25-32min until the egg is set.
- Broil on the top rack for 1-3min until golden brown.
notes:
If your potato is smaller than the specified size above, adjust cook
time if necessary. You also may need more potatoes to fill with the
mixture. It’s best to carve out the potato with a spoon, not a fork, so
the egg mixture doesn’t seep into the bottom half of the potato.
