Stuffed Sweet Potato with Egg and Feta
Imported from TikTok
65 minEasy2 servings

Stuffed Sweet Potato with Egg and Feta

A quick, healthy, and easy stuffed sweet potato lunch filled with veggies, egg, and feta cheese.

Mise turned a cooking video on TikTok into this written step-by-step recipe — 9 ingredients, 9 steps, 65 min, with a generated photo for every step.

Cook step-by-step in Mise → Free · iPhone
Time65min
LevelEasy
Servings2
Method 9 steps
01

Preheat oven to 200c.

02

Wash and dry your sweet potatoes. Prick them all over, and brush with some oil.

03

Bake for 45-50 minutes until soft (or air fry for 25 minutes, or microwave).

04

Remove from oven and let them cool.

05

Beat 2 eggs and mix with the milk.

06

Slice sweet potatoes in half, and gently mash the potato inside to form a well. Season with salt and pepper.

07

Add your finely chopped spring onion and red pepper.

08

Pour in the egg and milk mixture, and top with a handful of feta cheese.

09

Bake or air fry for a further 15-20 minutes.

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Notes

This dish reimagines the baked potato as a savory custard vessel, offering a balanced contrast between the natural sweetness of the tuber and the sharp brine of the cheese. The central technique relies on par-baking the potato to a tender consistency before creating a structural well to hold the liquid base. This creates a soft, pudding-like center that bonds with the vegetable mix, while the exterior skin develops a slightly crisp texture that holds the filling together during the second bake. It works well as a light lunch or a nutrient-dense side for dinner.

The resulting plate features a vibrant orange potato flesh layered with bright flecks of pepper and melted cheese. Expect a dense, creamy interior rather than a light scramble, as the milk and egg mixture sets slowly within the insulating walls of the potato. Because the starch is mashed directly into the skin before the egg is added, the final bite incorporates both the smooth puree and the structured filling in a single spoonful. This version prioritizes texture over heavy spices, letting the earthy sweetness of the potato dominate the profile.

Before you start

  • When pricking the skin before the first bake, ensure holes reach the center to prevent steam buildup that can cause the potato to burst.
  • The potato is ready for mashing when a knife slides through the thickest part with no resistance; if you feel a crunch, bake for ten minutes more.
  • Avoid mashing the walls too thin when forming the well, or the liquid egg mixture will leak through the skin and burn on the baking tray.
  • During the final bake, the filling should be set with a slight wobble in the center; if it remains liquid, continue cooking until the surface is matte.

Swaps that work

  • Replace feta cheese with the same amount of sharp cheddar for a smoother melt and a milder, more buttery finish.
  • Substitute spring onion with one tablespoon of finely chopped chives to achieve a more delicate onion flavor without the crunch of the bulb.
  • Swap the red pepper for an equal volume of diced blanched spinach to add a deeper color and a more savory, earthy profile.

Keeping it

These stuffed potatoes are best consumed immediately while the egg custard is firm and the skin remains taut. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat in a 180c oven or air fryer until the center is hot. Avoid the microwave for reheating, as it makes the potato skin soggy and the egg rubbery. Freezing is not recommended for this dish.

Questions

Do I have to peel the sweet potatoes before baking?

The skin must be left intact to act as a bowl for the liquid filling. Peeling the potato would cause the structure to collapse and the egg mixture to run out during the second bake. The skin also provides a textural contrast and holds the mash together.

Why did my egg filling come out dense and flat?

The density is usually caused by over-mashing the potato into the egg or not using enough milk. To keep the filling light, ensure the milk and egg are fully aerated before pouring and avoid over-mixing once the vegetables are added to the well.

Can I make these stuffed potatoes ahead of time?

You can bake and mash the potatoes a day in advance, but do not add the raw egg mixture until you are ready to cook. Adding the liquid too early results in a soggy potato that loses its structural integrity during the final 20 minutes in the oven.

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BrowseLunch 146American 306Comfort Food 687Healthy 287
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