× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Cheesy Egg Stuffed Potato Half Shells

Share this

Print Recipe
Cuisine: American
Prep Method: Baked

Dish

Main Dish

Prep Time

10 Mins

Cook Time

45 Mins

Serving

Serves 24

Description

Crispy baked Russet potato half shells filled with light and fluffy scrambled eggs, topped with scrumptious melted cheddar cheese.

Ingredients

  • 48 each Frozen Potato Half Shells
  • 24 each Eggs or 36 ounces Liquid Eggs
  • 3 cups Cheddar Cheese (Shredded)
  • ½ cup Green Onion (Chopped)
  • 6 cups (1.4L) Prepared Salsa

Variations

  1. Gather all ingredients and equipment.
  2. Pre heat oven to 400°F (177°C).Scramble eggs in pan, steamer, or flat top. Set aside hold at 140 F (60 F).
  3. To make potato half shell from frozen precooked half shells, Convection Oven: 425°F (218°C) for 6-8 minutes turning once for uniform cooking. Cook from frozen state using recommended time and temperature according to manufacturers’ instructions.
  4. To assemble, fill baked half shells still on sheet tray with scrambled eggs (2 Tbsp per half) and top off with shredded cheese (1 Tbsp per half).
  5. Place sheet tray back in oven 400°F (177°C) for 3-5 minutes or until cheese is melted.
  6. Remove sheet tray to slightly cool.
  7. Serve right away or hold in a hot box/low temp oven at 140 F (60 C).

Meal Contributions:

  • ½ cup starchy vegetable
  • ¼ cup Red/Orange vegetable
  • 2 oz MMA

Pro Tip: To make potato half shell from fresh potatoes:

  1. Slice the russets in half lengthwise, immediately place them into a medium-sized pot with water and salt. Bring the pot to a boil over high heat. Cook the potatoes until they are just fork tender. About 15 minutes. Drain the potatoes and allow them to cool slightly.
  2. Carefully spoon some of the flesh out of the potatoes and reserve for another use. Drizzle the potato shells with the olive oil on a baking sheet. Bake the potato shells for 15 minutes or until they are golden brown and crispy. Remove from the oven and set aside until ready to use.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

160

Fat

10g

Sodium

380mg

Cholesterol

200g

Vitamin C

12.4mg

Carbohydrates

6g

Fiber

1g

Protein

11g

Potassium

227mg

Sugar

1g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up