Traditional recipes

Egg-Stuffed Sweet Potatoes

Egg-Stuffed Sweet Potatoes

Preheat your oven to 400 degrees F.

Wash and scrub your sweet potatoes. Place on a baking sheet, pierce each potato a few times with a fork, and drizzle with extra virgin olive oil. Place in the oven and roast for 45 minutes.

When sweet potatoes are finished, slice them in half lengthwise and let them cool.

Scoop a bit of ‘meat’ out from the sweet potatoes to make room for the filling.

In a small nonstick skillet over medium heat, place two strips of turkey bacon. Cook until bacon begins to brown and crisp up.

Place a napkin on top of a small plate. When bacon is finished, place onto napkin to let grease soak out.

Rinse the skillet and place back on the burner over medium heat.

Place eggs in skillet and cook on medium-low for just a few minutes; ~3 minutes. Be sure not to overcook these eggs as they will continue cooking after removed from heat, and will be placed into the oven later on.

Break eggs into four equal parts. Place each into the hollow parts of the sweet potatoes. Sprinkle each with salt and pepper.

Break bacon apart with your hands into small pieces. Sprinkle over the eggs.

Sprinkle cheese over top. Set your oven to broil on high. Place potatoes in the oven and broil for three minutes or until cheese is melted.


  • 3 small-to-medium russet potatoes (6-8 ounces each)
  • 2 tablespoons butter
  • ½ cup finely chopped red bell pepper
  • ¼ cup sliced scallions
  • 3 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup shredded Mexican cheese blend

Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)

Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.

Generously stuff each potato half with about 1/2 cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.

Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)


  • 3 small-to-medium russet potatoes (6-8 ounces each)
  • 2 tablespoons butter
  • ½ cup finely chopped red bell pepper
  • ¼ cup sliced scallions
  • 3 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup shredded Mexican cheese blend

Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)

Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.

Generously stuff each potato half with about 1/2 cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.

Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)


  • 3 small-to-medium russet potatoes (6-8 ounces each)
  • 2 tablespoons butter
  • ½ cup finely chopped red bell pepper
  • ¼ cup sliced scallions
  • 3 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup shredded Mexican cheese blend

Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)

Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.

Generously stuff each potato half with about 1/2 cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.

Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)


  • 3 small-to-medium russet potatoes (6-8 ounces each)
  • 2 tablespoons butter
  • ½ cup finely chopped red bell pepper
  • ¼ cup sliced scallions
  • 3 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup shredded Mexican cheese blend

Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)

Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.

Generously stuff each potato half with about 1/2 cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.

Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)


  • 3 small-to-medium russet potatoes (6-8 ounces each)
  • 2 tablespoons butter
  • ½ cup finely chopped red bell pepper
  • ¼ cup sliced scallions
  • 3 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup shredded Mexican cheese blend

Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)

Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.

Generously stuff each potato half with about 1/2 cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.

Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)


  • 3 small-to-medium russet potatoes (6-8 ounces each)
  • 2 tablespoons butter
  • ½ cup finely chopped red bell pepper
  • ¼ cup sliced scallions
  • 3 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup shredded Mexican cheese blend

Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)

Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.

Generously stuff each potato half with about 1/2 cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.

Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)


  • 3 small-to-medium russet potatoes (6-8 ounces each)
  • 2 tablespoons butter
  • ½ cup finely chopped red bell pepper
  • ¼ cup sliced scallions
  • 3 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup shredded Mexican cheese blend

Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)

Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.

Generously stuff each potato half with about 1/2 cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.

Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)


  • 3 small-to-medium russet potatoes (6-8 ounces each)
  • 2 tablespoons butter
  • ½ cup finely chopped red bell pepper
  • ¼ cup sliced scallions
  • 3 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup shredded Mexican cheese blend

Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)

Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.

Generously stuff each potato half with about 1/2 cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.

Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)


  • 3 small-to-medium russet potatoes (6-8 ounces each)
  • 2 tablespoons butter
  • ½ cup finely chopped red bell pepper
  • ¼ cup sliced scallions
  • 3 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup shredded Mexican cheese blend

Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)

Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.

Generously stuff each potato half with about 1/2 cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.

Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)


  • 3 small-to-medium russet potatoes (6-8 ounces each)
  • 2 tablespoons butter
  • ½ cup finely chopped red bell pepper
  • ¼ cup sliced scallions
  • 3 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup shredded Mexican cheese blend

Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)

Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.

Generously stuff each potato half with about 1/2 cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.

Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)


Watch the video: Bell Pepper Omelette Recipe. How To Cook Egg Inside Bell Pepper (January 2022).