Wash the potatoes well. Pierce them with a fork and wrap them in tinfoil.
Bake the potatoes in preheated 400°F oven for 50-60 minutes or until very soft when
poked with fork. Once done, remove the potatoes from the oven, remove the
tinfoil, and let cool for about 10 minutes.
Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop
out the flesh leaving about ¹/3 inch of flesh and skin. Place the flesh into a bowl.
Add salsa (and cheese if desired) to the bowl and stir until well combined.
Place the potato shells on a baking tray lined with tinfoil or parchment paper.
Fill the potato with the salsa + potato mixture. Press the filling down firmly and
create a small divot in the center. Crack an egg over the divot.
Bake the potatoes in 350°F oven for 20-25 minutes or until the egg has set.
Depending on your preference, you can wait until both the white and yellow of
the egg are fully cooked, or remove the potato from the oven before the yellow
is fully set.
Remove from oven and add salt and freshly ground pepper to taste.
Store leftovers in fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (307g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 128 (37%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 438.3mg||135 %|
|Sodium 707.7mg||24 %|
|Potassium 870mg||23 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 24.7g|
|Protein 24g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 345
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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