Batata recheada com omelete na air fryer
Ajuste o forno (ou a air fryer) para 420 °F/216 °C. Faça alguns furos em cada batata com um garfo e embrulhe cada uma em papel-alumínio. Asse no forno por 1 a 1,5 hora ou até que as batatas estejam totalmente cozidas e possam ser facilmente perfuradas com um garfo. Depois de assadas, deixe-as esfriar o suficiente para que possam ser manuseadas. Com uma faca pequena, corte a parte de cima de cada batata enquanto ela estiver deitada de lado (observação: NÃO corte a batata ao meio). Em seguida, retire o miolo de cada batata com uma colher, deixando uma camada grossa junto às paredes internas. Isso forma uma tigela ou copinho de batata.
Ingredientes
- 1200 g (about 4) small Russet potatoes, baked and about 150g of potato flesh removed from each one (see directions below)
- 10 whole eggs (or combination of 5 eggs + 6 egg whites)
- 1 tablespoon The Fit Cook Everyday seasoning (OR 1 teaspoon garlic powder + 2 teaspoons onion powder)
- 1 tablespoon The Fit Cook Green Chile Lime seasoning (OR 2 teaspoons cumin)
- pinch of sea salt & pepper
- 2 green onion stalks, diced
- 1 cup (~90g) reduced fat shredded Mexican blend cheese (or cheddar)
- 1 cup chopped broccolini or broccoli,
- 1/2 red bell pepper, diced
- 4 pieces of center-cut bacon, chopped (OPTIONAL but recommended for flavor – this would not make it vegetarian)
Modo de preparo
- 1
Set oven (or air fryer) to 420F/216C.
- 2
Poke a few holes in each potato using a fork, then wrap each potato in foil. Bake in the oven for 1 – 1.5 hours or until the potatoes have been cooked through and can easily be pierced with a fork. Once baked allow the potatoes to cool down enough where they can be handled.
- 3
Use a small knife to trim off the top portion of the potato as it lays on its side (note: do NOT cut the potato in half). Then take a spoon and carve out the insides of each potato but leaving a thick border of potato alongside the inner walls of the potato. This creates a potato bowl or cup.
- 4
Set air fryer (or oven) to 400F/204C.
- 5
Beat eggs together with seasoning, cheese and green onion.
- 6
Spray each potato with olive oil, then sprinkle with pinch of sea salt & pepper. Add about 1 tablespoon of broccoli, bell pepper and bacon to each one, then pour in the egg mix. Repeat for remaining potato cups.
- 7
Place the loaded potatoes in the air fryer basket and cook for 20 – 25 minutes, or until the egg is cooked through. Pro-tip: for best results, gently cover each potato with aluminum foil – create a dome shape – then remove it the final minutes of cooking in order to brown the top.
- 8
Enjoy with your favorite condiment, like hot sauce!
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