These twice baked (cooked) potatoes are filled with eggs, cheese and green chiles. They do take some time to prepare, but you can make a big batch and then reheat or keep warm – perfect for family brunches (since we’re all on lockdown, I guess we have time for LOTS of family brunches?)
You can bake your potatoes in the oven, but I used my Instant Pot because the texture is moister (ew, I hate that word!) so it’s easier to scoop out potato filling before restuffing.
You Will Need:
- 6-7 russett potatoes
- 3 eggs
- 1 cup of shredded cheese (your choice)
- 4 oz of diced green chilies
- 1/2 tsp of salt
How to Prepare:
Instant Pot Method
Clean and stab each potato about 8-10 times (mini-stabs lol).
Place 6-7 potatoes in the Instant Pot with 2 cups of water.
Cook on HIGH for 14 minutes. You can let it de-pressure on it’s own (about 20 minutes), or manually do it after cooking. I am impatient, so I manually did it.
When the potatoes are cool enough to handle, but still warm, cut out the top and scoop out some potato. Make sure to keep the integrity of the potato ‘vessel’ in tact. If you scoop out too much, it make crack on the sides.
In a mixing bowl, add 3 eggs, 1 cup of cheese, salt and 4 oz of diced green chilies. Add in the potato and mix well until well incorporated.
Preheat oven to 400 degrees
Fill each potato with the egg cheese mixture and fill up high!
You can sprinkle with a little more cheese (like parmesan) or just pop them into the oven as is and upright for 28 minutes to bake.
When they come out, they are ready to eat! Delicious with chunky salsa. Or, cover and serve in a chafing dish if you’re doing brunch! You can put out other topping to dress these up like sourcream, chives, etc.