Looking for a delicious and easy game day brunch or lunch recipe? These fun little stuffed potato footballs use Del Monte's new Southwestern-Style Petite Cut® Diced Tomatoes. A great way to spice up a simple egg and potato dish with no extra prep or fuss. Hands on cooking time and prep are very minimal.
Have you seen these new products on the shelf yet? With a choice between Del Monte® Petite Cut® Diced Tomatoes with Green Chilies and Del Monte® Petite Cut® Diced Tomatoes with Chipotle Chilies, I went with the tomatoes and chilies to add just a little extra kick. I always love adding flavor to a recipe without extra calories.
I grew up watching the Super Bowl with my family every year. I am not the biggest football fan and don't really follow pro-games, but I am all in for the food and family fun of this yearly tradition. I love twice baked potatoes, and I adore a hearty meal of eggs and potatoes, so this combines the best of both worlds for me.
Do you have a favorite game day food?
I love the flavor and texture that oven baked potatoes give me. I am usually a foil gal, but after trying a simple olive oil and coarse salt rub, I am a convert! Just prick them and place on a baking sheet and they are ready to go.
Del Monte diced tomatoes allow me to offer my family flavorful tomatoes all year round. Our garden may be covered in ice, but I don't have to give up my Summer favorites. The majority of Del Monte products are picked at the peak of ripeness and canned on the same day, to ensure nutrients and flavor are locked in. They are a staple in my stocked pantry.
Ready to get cooking? You might be surprised how easy this recipe is to throw together, even for a large, hungry group.
Baked Egg Football Potatoes
You Will Need:
- 4 medium russet potatoes
- olive oil
- coarse salt
- 2 Tbsp. butter
- 3 Tbsp. sour cream
- 1 can Del Monte® Petite Cut® Diced Tomatoes with Green Chilies
- 1/4 c. Monterey Jack Cheese
- 4 large eggs
- 1 slice cheddar cheese, cut into thin stripes
- salt and pepper to taste
Preheat the oven to 330 degrees.
Scrub the potatoes and prick with a knife or fork. Rub each with olive oil and sprinkle with coarse salt. Place on a baking sheet and bake for 1 hour, or until the potatoes are tender. Take the potatoes out to cool slightly.
Turn up the oven to 350 degrees.
Hollow out each potato, take care not to cut through the skin. Place the flesh in a bowl. Add butter and sour cream, mash as preferred. Salt and pepper to taste. Add the Del Monte diced tomatoes and mix well. Place some of the filling back inside each potato, but leave enough room for a whole egg. Sprinkle the inside with cheese and add an egg.
Bake for 20-25 minutes, until the eggs are set as you desire. For the last minute, add those cheddar lines to the top. Allow the finished potatoes to cool slightly then top with more of the diced tomatoes and green chilies.
Right now there is a Del Monte® Southwestern Tomato Kick-Off Sweepstakes for a chance to win one of the many prizes available, including an ultimate entertainment package with a Sony® 55” LED TV, Bose® home theater system and Sony® Blu-ray player (ARV $4,779.00 USD).
Want to Enter?
Check out the Official Sweepstakes Rules
Connect with Del Monte on their social networks for news, coupons and future contests: Twitter, Facebook
I also have one Del Monte prize pack to give away to one lucky Adventures in All Things Food reader.
*Disclaimer - The Del Monte products, information and two gift packs have been provided by Del Monte. All opinions and experiences are my own.
Winner will be notified via email and will have 48 hours to claim their prize or I will randomly draw a new winner. Giveaway ends 2/15/2013 at midnight PST. Winner must be 18 years or older. Open to US, only.