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Making lunches or snacks can be difficult, especially if you don’t really know what you’re in the mood for! But I always know how to make my dad and Luis happy with delicious egg dishes!
When I went to see what to do in my kitchen, I came across potatoes again, so I started thinking about what I could make of them again. I could remember seeing stuffed potatoes somewhere, so I thought of maybe making a quiche out of that.
And so I made this delicious lunch dish with all the leftovers that I had in my fridge, such as sweet potato and spring onion! Of course everyone has nutmeg and a few eggs at home, right?
This recipe is super easy, it just takes a little long because the potatoes have to be cooked in the oven first. But in the meantime you can of course make all kinds of other things. Well, let’s get cooking, I’m sure you’ll be hungry after seeing this picture!
If you don’t have all the ingredients at home, try other leftovers!
I made this recipe for 8 potatoes. I usually serve 2 or 3 potatoes per person.
- 8 potatoes
- 50 g cheese, plus a little extra for grilling afterwards
- 50 milk
- 3 eggs
- olive oil
- 1 teaspoon of nutmeg
- fresh garlic and parsley
- 1/2 sweet potato, grated or very finely cut into julienne
- 1 tablespoon of salt and pepper
- 3 spring onions, cut into rings
Preheat the oven to 180 degrees. Prepare a baking tray with oven paper and wash the potatoes clean. Pat the whole potatoes dry and in a large bowl, toss with olive oil, salt and pepper. Then put them in the baking tray and put it in the oven for about 30 minutes to 40 minutes. Around that time, the skin of the potato comes loose. Prick the potato with a skewer. If it goes all the way through the skin, your potatoes are done.
Remove the potatoes from the oven and let them cool. In a large bowl, combine the milk, eggs, sweet potato, nutmeg powder, spring onion, and salt and pepper as desired and mix well. Remove the top with a spoon from the potatoes when they are cool. Then scoop out everything you can. Make sure to keep the sides and bottom intact so that you can fill the potatoes. You can keep the content you scoop out in a bowl to use for later use.
Fill the potatoes with the mix and sprinkle some cheese on top. Then put your potatoes back on the baking tray that goes back into the oven for 15 minutes. Remove the potatoes from the oven, sprinkle some extra cheese on top, then wait a minute or two. Serve your stuffed potatoes with a fresh salad and voilà, a delicious lunch!
I put the potato tops back in the oven and grilled them with cheese. That was a really delicious snack. And I mixed the rest of the potato that I scooped out with egg milk and cheese, and baked it for my friend like an omelette. He loved that!
So you see that you don’t have to throw anything away in the kitchen. Everyone has leftovers from time to time and as you may have noticed I try to cook really smart with all my leftovers. With all the recipes that I now have to make for my cookbook, we will really get through the week, and it would be a shame not to do anything with the leftovers, right?
Well this was today’s recipe. Hopefully you have learned a new way to make egg dishes in the oven! Have a nice day and see you soon!