Egg Stuffed Baked Potato...

Egg Stuffed Baked Potato... Ok, so we LOVE eggs. And, if it were up to us, we would have them for breakfast, lunch and dinner. Seriously. But we don't. Since moving to Montana, we've been really blessed to be given fresh eggs from a couple who actually raise their own chickens... yes, the really, really fresh kind of eggs. Sometimes, we even receive goose eggs! Those are always a ton of fun. The whole egg fills up the entire skillet:).

I enjoy making the eggs in a variety of ways...we like to have them poached, fried, soft boiled and even scrambled. Every once in awhile, I deviate from the normal way of cooking eggs...as was the case with this posted recipe...

I was inspired by the recipe found on the Village Cook ... A leftover baked potato stuffed with egg...appropriately called, Idaho Sunrise Potatoes. Cute. I just knew that I would make them. Why, I even made it that same day:)... What a wonderful way to have a stuffed potato. Of course, you gotta like eggs and potatoes. But, in case you don't like eggs or if you are allergic to eggs, you might have to settle for a regular stuffed potato...that isn't necessarily a bad thing. There are lots of fillings you can use, so be creative. Try some sauteed spinach, sauteed mushrooms, even sauteed bell peppers. You can even make it Mexican( roasted chiles, salsa, etc...) Greek( feta cheese, olives etc).... Try to use what you have on hand.

I thought you might one day like to try this variation of the classic baked stuffed potato. You can have it for breakfast, lunch or dinner:)... There is another version on Real Simple that shows you a similar recipe using the whole potato(including the inside). At the bottom of the post, you will see what I made with the inside of the potato. It was just something I came up with at the spur of the moment. I hope you enjoy...

You will need: Adapted from the Village Cook

2 baked potatoes

2 eggs

bacon/ham, cooked and diced

shredded cheese

salt and freshly ground black pepper

cilantro/ parsley/chives

butter/cream

Directions:

Use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato.

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, ham, etc.

Place some butter/ cream in the middle of each bowl. Season with some salt and pepper. You can add some ham/ bacon/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 bacon, cheese, and then season with salt and pepper.

Bake at 350 degrees F for 20-25 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), ham, chives, cheese....Mix thoroughly.

Place in buttered mini muffin tins... sprinkle with extra cheese and chives.

Bake at 350 until nicely puffed...