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Categories:Viewed: 86 - Published at: 6 years ago
Ingredients
- 2 large potatoes medium/
- 1 yellow onion medium, diced
- 4 small eggs
- 4 cloves garlic chopped fine
- 4 ounces cheese grated
- 2 tablespoons olive oil or 1 tbsp butter
- fresh chives chopped
- ground black pepper
Method
- Preheat oven to 200°C (400°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft.
- In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft.
- When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh, grated cheese, salt and pepper into the pan and stir well to combine.
- Place the potato shells on the baking sheet and feel them with the mixture. Press the mixture with a spoon so a whole is formed to make space for the eggs. Sprinkle chives on top and crack an egg on top of each stuffed potato.
- Cook at 200°C (400°F) for 10-15 minutes until the egg is set. The whites are set while the yolks are a bit runny. Enjoy!
- Nutrition facts 1 Serving - Calories:315, Fat:20.2 g, Saturated Fat:8.2 g, Carbohydrates:20.7 g, Sugar:2.8 g, Fiber:3.1 g, Protein:13.9 g, Cholesterol:167 mg, Calories from Fat 182, Sodium 236mg, Vitamin A 9%, Vitamin C 40%, Calcium 24%, Iron 9%, Nutrition Grade B-, Daily Percentage Values are based on a 2000 calorie diet
