We were very excited by this idea when we first came up with it since it just seemed like a fun twist on quiche that incorporates other brunch flavours (and can be made with smaller potatoes as an h’ors d’ouvre). Our initial method didn’t quite work since we poked holes in the potato for steam to escape while it cooked, and the egg ran right through those very holes! Fear not though…we came up with a couple of ways to prevent that, and we’re putting the simplest in the method below. If you still wind up with holes in the skin, that’s no big deal…just see our indented process addendum to fix the issue!
We kept our filling simple, but you can go in any direction you want with yours! We have a slew of suggested combinations in our Quiche Recipe post.
We served this with a spinach and tomato side salad. We saved our “potato scoopin’s” for a future meal, but you can also fry those up in some butter to make a nice hash-brown/Rösti side dish!
Time: 40 Minutes
Ingredients: (Makes 2)
- 1 Large Russet Potato
- 2 Eggs
- Milk or Cream
- Quiche Fillings of your choosing. We are using green onion and Manchego cheese.
- Wash your potato, and cut it in half longways. Put the skin sides down on a plate, and microwave for 3 minutes, and check your potatoes. Keep microwaving 1 minute at a time and checking until the flesh is soft and scoopable.
- Preheat your oven to 350 degrees F, line a baking sheet with some foil, and give it a quick oil spray.
- When your potato flesh is soft, carefully scoop it out with a spoon (don’t get too close to the edges, and don’t tear the skin at the bottom, or you’ll have that runny egg issue note in the intro). Place your hollowed out potato skins on your baking pan.
- Dice your filling ingredients, and place them in your dugout potatoes.
- Add your cheese of choice.
- Whisk your eggs with a little milk or cream until smooth so that the yolks and whites and dairy are all fully incorporated.
- Pour your egg into the potato skins, and place the pan in the oven.
- Note that if you have rips or holes in your potato skins, your meal is still completely salvageable…you’ll just have an extra process step. Heat a frying pan with a little oil. Place your potato skins into the pan when it’s hot, and pour in a little egg just to coat the bottom of the skin. That egg will cook quickly, and it will fill in the holes. Once that egg cooks, transfer your potatoes back to your baking sheet (or just use the same pan if it’s oven safe), add the rest of your eggs, and bake.
- Bake for about 20 minutes until your egg has firmed. You’ll know it’s done because when you pierce it with a toothpick, the toothpick will come out dry and clean.
- Plate, devour, and enjoy!