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In recent years, brunch has evolved from a simple weekend meal into a culinary phenomenon, where creative dishes take center stage. As diners increasingly seek out unique and flavorful options, the popularity of brunch dishes has skyrocketed. Among the myriad of choices available, potato-based appetizers stand out for their versatility, offering a comforting base that can be paired with an array of ingredients. One such delightful creation is the Mini Egg & Avocado Tater Cups, a recipe that artfully combines the rich flavors of eggs and avocados in a crispy potato shell.

Mini Egg & Avocado Tater Cups

Elevate your brunch game with these Mini Egg & Avocado Tater Cups! Combining crispy potato shells with creamy avocado and rich eggs, this dish is both nutritious and delicious. Perfect for any occasion, from casual gatherings to festive celebrations, these tater cups are sure to impress. With customizable options for cheese and spices, you can make this recipe uniquely yours. Enjoy a delightful fusion of flavors that embody modern brunch fare!
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Ingredients
  

2 large russet potatoes

2 ripe avocados

4 large eggs

1/2 cup shredded cheddar cheese (or cheese of your choice)

1/4 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

2 tablespoons chopped fresh chives (optional, for garnish)

Hot sauce (optional, for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare Potatoes: Thoroughly wash the russet potatoes and pierce them multiple times with a fork. Arrange them on a baking sheet and bake for approximately 45 minutes, or until they are fork-tender. Allow the potatoes to cool for a few minutes so you can handle them safely.

      Create Tater Cups: Carefully slice each baked potato in half lengthwise. Utilize a spoon to scoop out the inner flesh, leaving about 1/4 inch of potato along the skin to form durable cups. Place these potato cups back onto the baking sheet.

        Season and Oil: Drizzle olive oil evenly over the potato cups. Then, sprinkle smoked paprika, salt, and freshly ground black pepper over them. Use a brush or your fingers to ensure an even coating.

          Prepare the Filling: In a mixing bowl, mash the ripe avocados until they reach a smooth consistency. Add salt and pepper to taste and set the avocado mixture aside.

            Crack the Eggs: Carefully crack one egg into each potato cup. For a well-cooked yolk, you can beat the eggs lightly before adding them to the cups, allowing for a more even cooking.

              Add Cheese: Generously sprinkle the shredded cheddar cheese atop the eggs in each potato cup, ensuring even coverage.

                Bake: Return the baking sheet with the filled potato cups to the preheated oven. Bake for 15-20 minutes, or until the eggs are set to your liking.

                  Serve: Once they are finished baking, remove the cups from the oven and let them cool slightly. Top each cup with a dollop of the mashed avocado and garnish with chopped chives if you like. Serve warm, accompanied by hot sauce on the side for an added kick.

                    Enjoy: These Mini Egg & Avocado Tater Cups serve as a delightful brunch dish or a savory snack suitable for any occasion!

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings