Serve up quiche in a rustic potato skin boat for your brunch party using this recipe from Maebells. The potato skin is baked to a crisp then filled with a creamy quiche filling topped with bits of bacon, green chili peppers and cheese. These quiche potato skins can be made ahead and reheated for a quick breakfast.
Cheddar Quiche Potato Skins
Ingredients
For baked potatoes
- 5 medium russet potatoes (approx. 7.5 ounces or 213 g each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Olive oil or butter for rubbing
For the cheddar quiche
- 4 medium slices bacon, cooked and chopped
- 4 large eggs
- 1/4 cup ricotta
- 1 (4.5 ounce) can green chopped chilies
- 1 cup shredded cheddar cheese (I used sharp white cheddar)
- Salt and pepper to taste
Directions
Preheat oven to 400 degrees F.
Wash the potatoes well, and dry completely. Then, rub the potatoes with a bit of olive oil or melted butter and sprinkle with salt and pepper. Wrap in aluminum foil and bake for one hour.
Remove potatoes from oven and let cool until they are easy to handle. Remove the insides of the potatoes (I used a metal teaspoon to scoop it out) be sure to leave a bit of potato around the skin or it will not hold.
Reduce heat to 375 degrees F and bake the potato skins open side down for 12 minutes.
Beat the eggs and ricotta, set aside.
Fill the bottom of the potato skins with a spoonful of green chilies. Pour in the egg mixture, fill the potato skins ¾ full and top with bacon and cheese.
Bake for 15-18 minutes or until the quiche filling is set.
Nutrition Information
Serves: 10Â |Â Â Serving Size:Â 1/2 potato + quiche filling
Per serving:Â Calories: 185; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 114mg; Sodium: 473mg; Carbohydrate: 14g; Dietary Fiber: 1g; Sugar: 1g; Protein: 13g
Nutrition Bonus:Â Potassium: 359mg; Iron: 7%; Vitamin A: 5%; Vitamin C: 26%; Calcium: 13%Â
