This was a recipe that I had been dying to make. I had potatoes to use, and ingredients calling out my name to be used in a wonderful recipe. Well they got their wish, and boy were they loyal ingredients. This was one of the best potatoes I've ever had. I mean again, I made this for my friend, however, there was extra stuffing to be eaten so I had a few mouthfuls of that... after doing this, I was really considering not giving it to her at all, but I figured I should! Yup, she definitely enjoyed it :). The following recipe the baked eggs in potato skins was another recipe that I really wanted to make. It just looked so inventive, I mean if breakfasts' places had this on their menu, hands down I'd go a lot, I mean, it has your omelet with your side of hash browns, and you don't need all the grease and salt that comes with "home fries". Personally, I think this is a much better choice! A recipe that will be made time and time again, I mean it's SO interchangeable it's awesome, and it's super easy to make. If you know how to chop vegetables, crack an egg, and turn on the oven you're set. Go on, try your breakfast for dinner.
Recipe taken from here
*Serves 8 (as a side dish)
- 4 large baking potatoes potatoes, scrubbed clean
- 2 tablespoons butter, melted
- 2 cups shredded sharp cheddar cheese, divided
- 4 green onions, white and green parts thinly chopped
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon salt1/2 teaspoon freshly ground black pepper
- Handful of chopped spinach
Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 5-10 minutes.
Carefully cut each potato in half lengthwise, so you get two "boat" shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn't too fragile to hold the pumped up potato mixture.
Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 1 cup cheese, green onions, sour cream, milk, spinach, salt and pepper. Mix well.
Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.
Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining 1 cup cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.
Baked Eggs in Potato Skins:
Baked Eggs in Potato Skins
Recipe adapted from here
- 2 baked potatoes
- 2-4 eggs (depending on how you're dishing them up)
- Shredded cheese
- Sliced green onions & fresh parsley, for garnish
- Few florets of broccoli
- Salt & pepper
Place baked potatoes on a baking sheet. If serving one egg in one potato, slice into baked potato, careful not to cut all the way through, and remove some of the potato filling. If serving one egg per each potato half, cut the baked potato into two halves and remove some of the potato innards from each half.
Crack an egg into each potato or potato halve.
Top with parsley (or desired herbs), cheese, broccoli, and green onions.
Bake at 400F for 15-20 minutes, until egg whites have set.
Season with salt & pepper before serving.