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Potato Huevos Rancheros

Potato Huevos Rancheros


  • 1 potato, medium Russet
  • 2 large eggs
  • 1/8 cup green onion, chopped
  • 1/2 avocado, chopped
  • 1/4 cup 2% Mexican cheese blend, shredded
  • 1 red tomato, small
  • 1/4 teaspoon chili pepper
  • 1/4 teaspoon cumin
  • 2 tablespoons fresh cilantro


  1. Cracks eggs into a small bowl pre-sprayed with non-stick spray or rubbed with oil. Scramble. Add the onion and spices. Whisk together well and microwave for 90 seconds or until fully cooked, stirred once halfway. Set eggs aside.
  2. In a separate bowl, lightly toss together the avocado, tomato, and cilantro. Set aside.
  3. Wash and dry the potato. Prick the potato with a fork several times and microwave on high power for 5 minutes. Turn the potato over and microwave another 3-5 minutes until soft when poked with a fork.
  4. Cut the top of the potato open with a knife and mix in the egg mixture. Top with cheese and microwave another 30-45 seconds.
  5. Top with avocado mixture. Serve hot.


  • Recipe by Angela Lemond, R.D.N., owner of Lemond Nutrition.

Nutrition Information

Per serving: 517 kcal cal., 26 g fat (9 g sat. fat), 47 g carb., 7 g fiber, 7 g sugar, 26 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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