Source: Home-cooking In MontanaYou will feel like royalty eating this elegant and delicious variation of a baked potato. Perfect as a sidedish with dinner or served as brunch. Absolutely mouth-watering!
- 2 baked potatoes
- 2 eggs
- turkey bacon/turkey lunch meat, cooked and diced
- shredded Cheddar cheese
- salt/ground black pepper/garlic powder
- cilantro/parsley/chives
- butter/cream
Directions:
Use a knife to carefully cut off the top third of the baked potato. With a spoon, hollow out the middle of the potato. (Save the "insides.") Take out as much of the inside potato as you like. You do want to have enough room to be able to place the egg, cheese, meat, etc. Place some butter/cream in the middle of each potato bowl. Season with some salt and pepper. Add a small amount of meat/cheese or whatever filling you like, making sure you leave enough room for the egg. Then gently break an egg into each bowl, careful not to break the yolk. Top with some more meat, cheese, and then season with salt/pepper/garlic powder.
Bake at 350 degrees F for 25-30 minutes, or until the egg whites are set. Sprinkle with fresh cilantro/parsley/chives. Serve immediately.
What to do with leftover potato pulp?
Make some Potato Puffs!
Add an egg to the leftover potato pulp (from 2 baked potatoes), meat, cheese, chives/parsley, salt and pepper....Mix thoroughly. Place in buttered mini muffin tins. Sprinkle with extra cheese and chives/parsely. Bake at 350 until nicely puffed.
Add an egg to the leftover potato pulp (from 2 baked potatoes), meat, cheese, chives/parsley, salt and pepper....Mix thoroughly. Place in buttered mini muffin tins. Sprinkle with extra cheese and chives/parsely. Bake at 350 until nicely puffed.
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