Saturday, March 5, 2011

Breakfast Hollowed Out Potato Goodness

This was fun, tasty, and looked like a lava flow of egg yoke.  Could anything be better? Nope.

What you'll need:

Before you start, depending on how many potatoes you are filling, will matter how much filling you will need.  It doesn't take much, so keep in mind that I filled 3 potatoes for this recipe.

Pre-Baked russet potatoes (I baked the night before, so they were cool when I was ready to scoop out their guts. You can figure 1-2 per person.  Kam ate two, I had one.  Also, try and get larger spuds.  I would consider the ones I had large size.  If you had extra large potatoes, you could probably fit two eggs inside, which would be cool for the boys)

Breakfast meat (pick your favorite.  I used bacon today for Kam.  About 4 slices.  Next time I would probably use sausage.  Even ham lunch meat would work great!)

1/4 onion chopped

1/2 red pepper chopped

1 cup sliced mushrooms

1 clove garlic minced

1 cup grated cheese

1 tablespoon blue cheese (optional, but highly recommended)

1/4 cup fresh copped cilantro 

Fresh  cracked pepper

Eggs, one for each potato

Bake your potatoes the night before.  First, cut the ends off each potato, one end you will scoop out the insides, the other end you will stand the potato up on.  Take potato and a spoon and slowly start removing insides, being careful not to get too close and beak the skin.  Make sure you try and not get too close to the bottom, and don't squeeze too tightly because the skin cracks easily.  Set potatoes aside.  Brown your meat.  Remove from pan, leaving some of the grease and saute your onions,  red pepper,  mushrooms until everything is nice and tender, add meat back in.  Add garlic cook until nice and fragrant.  Turn off heat.  While you are sauteing your veggies, place your potato cups in the oven at 375 to warm them so you are not cracking eggs into a cold potato.  Once your potatoes are warm, remove from oven.  But leave the oven on.

Filling the potato:  First add a pinch of cheese to the bottom of each.  Then add your filling.  You want to fill them until they are about 3/4 full. Keep lightly pushing down on filling to fit the most in you can.   (You are still going to crack an egg inside, so just make sure you still have room for that.)  After the filling, add a good size pinch of blue cheese and cilantro.  Next crack egg into each potato.  If the potato cracked anywhere in the skin or on the bottom, you will see a bit of the egg white seep out.  Just be quick with this part, so you can put them in the oven and set the egg.

Bake for 15-20 minutes.  Start checking at about 15 minutes.  If the white is about set, but still a little jiggly, add another pinch of cheese to the top, and turn of the broiler.  Watch them closely now, once the cheese is melted, you should be good to go.  

Viola.  Potato lava flow.  I'm all ready thinking how I can morf this into Shepard's Pie.  Enjoy!

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