Baked potatoes stuffed with vegetables

(for 4 servings)
4 large potatoes
4 eggs
2 tomatoes
2 carrots
1 zucchini
2-3 mushrooms
100 g cheese
salt and pepper

Baked potatoes stuffed with vegetables


Wash potatoes and bake in the preheated oven. Remove from the oven when they are prepared and allowed to cool. Cut a thin layer on top of each potato like a lid. Remove the contents carefully with a spoon without pricking skin.
Spread inside each potato with melted butter and sprinkle with salt and pepper.
Clean vegetables and mushrooms, cut finely or grate, and fry a little in preheated pan with a little oil and water. When they were softened, set aside and allow to cool.

Each potato is filled up to 3/4 with the mixture of vegetable and mushrooms. Break an egg into each potato, sprinkle again with a little salt and pepper, then cover with a thin layer of cheese.
Place potatoes in pan on a baking sheet and bake for about 20 minutes. Egg whites should be firm, but yolks must be soft.

You may also like:

French toast
Cauliflower paste
Bruschetta with melted mozzarella