This Double Baked Sweet Potato With Egg makes a perfect healthy, vegetarian, paleo, gluten-free brunch food. It is also easy to make if you are eating alone or with five other people.
I seasoned everything to taste so you won’t find any measurements. Also, feel free to use the spice combinations that you like. Mix it up and have fun! Adjust the amount of onions, peppers and garlic to the amount of potatoes you are are cooking. I use about a heaping tablespoon of each for each one.
Be careful when you slit the potato, because it’s very easy to break it, which I have done. If this happens, just bake the potato in a dish that snuggly fits it.
Double Baked Sweet Potato With Egg
By Michelle Maskaly
fresh cracked pepper
Preheat the oven to 400 degrees.
Wrap each sweet potato in aluminum foil and bake for about 40 minutes.
In the meantime, heat the coconut oil in a pan on the stove and sauté the peppers, onions and garlic. Set aside.
When the potato is done, carefully slit the top and scoop out most of the inside and put in a bowl. Add the peppers, onions and garlic. Season to taste with the salt, pepper, tarragon and thyme. Mix well.
Place the potato shell in a baking dish and stuff them with the filling. Make a small well in the center of the potato and add the egg.
Bake for about 20 minutes, or until the egg is cooked to your liking.
Serve warm and enjoy!