Baked Eggs in Potatoes - 4 servings

Preparation: 15 min. Cooking: 55 min. Total: 1 hrs. 10 mins.

4 large baking potatoes
olive oil spray
2 oz Gruyere cheese, grated (optional)
2 oz Parmesan cheese, grated
2 oz Swiss cheese, grated
1 tsp caraway seed
2 Tbsp unsalted butter
8 scallions, trimmed and thinly sliced
1 red bell pepper, seeded and diced
2 oz mushrooms, finely diced
8 eggs

Preheat oven to 400°F. Spray each potato with oil. Bake about 40 minutes or until potato yields to pressure. Combine grated cheeses with caraway seeds in a small bowl. Set aside. Melt butter in a large heavy nonstick skillet over medium heat. Sauté scallions, bell pepper and mushrooms 5-7 minutes until softened. Cut cooked potatoes in half lengthwise. Scoop out most of the flesh, leaving a .25 in. thick shell. Refrigerate potato flesh for another use, such as hash browns. Place potato shells on a baking sheet. Sprinkle 1-1/2 tsp cheese mixture into each shell. Break 1 egg into each shell. Bake about 8 minutes or until eggs are barely set. Remove from oven. Turn on broiler. Sprinkle each egg-potato with remaining cheese. Top with vegetable mixture. Broil until cheese just melts or about 1 minute.

Calories	Fat	Carbs	Protein	Fiber	Sugar	Cholesterol	Sodium
600 Cal	34 g	43 g	31 g	4.3 g	7.4 g	490 mg	650 mg

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Nutrients

Calories	600 Cal
Fat	34 g
Carbs	43 g
Protein	31 g
Fiber	4.3 g
Sugar	7.4 g

Fats

Fat	34 g
Fat, Sat.	16 g
Fat, Mono.	11 g
Fat, Poly.	3.5 g
Cholesterol	490 mg

Vitamins

Choline	270 mg	49%
Niacin	3.4 mg	21%
Panto. Acid	2.7 mg	54%
Riboflavin	0.81 mg	63%
Thiamin	0.29 mg	25%
Vitamin A	2400 IU	79%
Vitamin B₆	0.76 mg	48%
Vitamin B₁₂	2 mcg	82%
Vitamin C	65 mg	72%
Vitamin D	51 IU	25%
Vitamin E	2.3 mg	16%
Vitamin K	70 mcg	59%

Minerals

Calcium	540 mg	54%
Copper	0.5 mg	56%
Fluoride	6.1 mcg	150%
Iron	3.1 mg	39%
Magnesium	82 mg	20%
Manganese	0.4 mg	5.6%
Phosphorus	590 mg	84%
Potassium	1000 mg	22%
Selenium	37 mcg	67%
Sodium	650 mg	43%
Zinc	3.7 mg	34%

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