Quiche in Potato Skins


For each serving:

1 (7 – 8 oz.) baking potato
1 egg (use more for larger potatoes)
About ¼ cup mixed frozen vegetables (onions, peppers, broccoli) or fresh, chopped peppers, scallions or veggies of your choice
2 tablespoons milk
2 tablespoons grated cheese
Salt, pepper, hot sauce


Quiche in Potato Skins

This easy to prepare, meatless main dish is flexible enough to suit any diner’s tastes. The high quality protein source comes from the affordable egg. Choose veggies of your choice and your favorite grated cheese. Save scooped out potatoes to thicken soup, add to a frittata or mix with an egg and green onions for potato cakes. This vegetarian entrée will fill your family for under one dollar a serving!

Wash potato skins well. Pierce with fork or knife.

Bake until almost cooked (it should still be a bit firm because it needs to bake more with the quiche filling inside). It’s best baked in the oven (use a toaster oven to conserve energy). The skin will be crisper and firmer than if it’s baked in the microwave which will do in a pinch, but be certain not to over-bake in the microwave.

Meanwhile, for each potato, beat one egg and 2 tablespoon milk. Mix in the veggies, grated cheese, salt pepper and hot sauce.

Once potatoes are cooked, slice off a sliver of the top with skin. Scoop out the softened potato inside, making sure not to pierce the skin and leaving about ¼” shell. *Reserve potato scooped out for another use.
Place potato on a baking pan, fill with egg mixture and bake at 350° for 30 – 45 minutes, depending on the size of the potato. Egg mixture should be totally set and no liquid visible. Garnish with sour cream and fresh chives, if desired

Serve with a hefty salad or your favorite vegetables.

*Potato cakes: Combine reserved potatoes with salt, pepper, chopped scallions and a beaten egg, just to hold it all together. Shape into patties or bullet shaped croquettes and sauté in a bit of olive oil.

540 345 3958 ~ eggsrgr8@rev.net ~ www.virginiaeggcouncil.org