POT O' GOLD POTATOES
Ingredients
- large baking potatoes 1/2 potato per person
- butter 2 T per potato
- sour cream 1/4 cup per potato
- cheese 2 – 3 oz per potato {I used sharp cheddar & crumbled bleu}
- scallions or chives
- bacon, cooked 1-2 strips per person, optional
- eggs 1 for each potato half
- fresh spinach leaves for serving optional
- sea or kosher salt & pepper
- additional scallions cheese for garnish
Instructions
- Wash potatoes and bake or microwave until done. Let cool.
- When potatoes are cool enough to handle, slice potatoes in half horizontally. Carefully scoop out potato, leaving enough in the shell to hold its shape.
- Put the potato flesh in a mixing bowl with butter and let sit a few minutes to melt. Add sour cream, cheese, chives to taste. Season well with salt and pepper. Stir well.
- Push filling up the sides with the back of a spoon creating a next or bowl for the egg.
- Place shells in a greased baking dish sized to hold the shells tightly together.
- Break egg into a measuring cup and slowly pour into prepared potato shell.
- Bake at 375 degrees for 20-30 minutes until the egg is the proper doneness for your taste. 20 minutes: runny 25 minutes: whites are set, but yolk is still runny 30 minutes: soft set yolk & whites
- Garnish and serve immediately on a bed of spinach with bacon strips for dipping and nibbling
Notes
Optional: Cook bacon until crisp and drain. Rub a little bacon fat on the outside of potato shells and sprinkle with salt before filling potato shells with mashed potato mixture.