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Life After Brown
What's Cookin' ??
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<blockquote data-quote="klein" data-source="post: 902274" data-attributes="member: 23950"><p>I swear, next time I BBQ or make baked pototoes again, I'll make extra ones just to try this out the next day for breakfast.</p><p></p><p style="text-align: center"><span style="font-size: 15px"><strong>Egg Stuffed Potatoes</strong></span></p> <p style="text-align: center"><span style="font-size: 15px"></span></p> <p style="text-align: left">2 Baked Potatoes</p> <p style="text-align: left">2 Eggs</p> <p style="text-align: left">Butter</p> <p style="text-align: left">Salt</p> <p style="text-align: left">Pepper</p> <p style="text-align: left"></p> <p style="text-align: left"></p> <p style="text-align: left">Various Filling Ideas:</p> <p style="text-align: left">cooked meats: crispy bacon, ham, sausage, leftover chicken/steak, tofu etc</p> <p style="text-align: left">veggies: chopped broccoli, spinach, roasted garlic, asparagus, onions, peppers, salsa</p> <p style="text-align: left">CHEESE!: cheddar, mozzarella, pepper jack, gouda, muenster, you name it!</p> <p style="text-align: left"></p> <p style="text-align: left"></p> <p style="text-align: left">1. Preheat oven to 350F. Slice just the top of your potatoes off to expose their fleshy goodness. Scoop out some of the flesh - you want plenty of room for your fillings, but you still want a good later of potato. Reserve the flesh for another use.</p> <p style="text-align: left">2. Sprinkle the inside of each potato with a little salt and pepper. Place some of your fillings into the hollow of your potatoes. How much you use will depend on how big your taters are. Just make sure to leave room for your egg.</p> <p style="text-align: left">3. Carefully crack a whole egg into each potato. Sprinkle with a little more salt and pepper to taste, and add a bit more cheese and fillings to the top.</p> <p style="text-align: left">4. Bake for about 20-25 minutes, or until the whites are set but the yolk is still runny. (Bake for a few minutes longer if you prefer a firmer yolk.)</p> <p style="text-align: center"></p> <p style="text-align: center"></p></blockquote><p></p>
[QUOTE="klein, post: 902274, member: 23950"] I swear, next time I BBQ or make baked pototoes again, I'll make extra ones just to try this out the next day for breakfast. [CENTER][SIZE=4][B]Egg Stuffed Potatoes[/B] [/SIZE][/CENTER] [LEFT]2 Baked Potatoes 2 Eggs Butter Salt Pepper Various Filling Ideas: cooked meats: crispy bacon, ham, sausage, leftover chicken/steak, tofu etc veggies: chopped broccoli, spinach, roasted garlic, asparagus, onions, peppers, salsa CHEESE!: cheddar, mozzarella, pepper jack, gouda, muenster, you name it! 1. Preheat oven to 350F. Slice just the top of your potatoes off to expose their fleshy goodness. Scoop out some of the flesh - you want plenty of room for your fillings, but you still want a good later of potato. Reserve the flesh for another use. 2. Sprinkle the inside of each potato with a little salt and pepper. Place some of your fillings into the hollow of your potatoes. How much you use will depend on how big your taters are. Just make sure to leave room for your egg. 3. Carefully crack a whole egg into each potato. Sprinkle with a little more salt and pepper to taste, and add a bit more cheese and fillings to the top. 4. Bake for about 20-25 minutes, or until the whites are set but the yolk is still runny. (Bake for a few minutes longer if you prefer a firmer yolk.)[/LEFT] [CENTER] [/CENTER] [/QUOTE]
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