Saturday, February 4, 2012
This idea was given to me by my fantastic friend Jenn. I am sure that by now my readers know that I love to make a nice breakfast on the weekends, and that I love potatoes. So this recipe is perfect for me. You can change this up to include whatever ingredients you like - this week I decided to keep it simple with cheddar cheese, bacon, and a little fat free sour cream.
This recipe involves scooping out a baked potato. I strongly recommend using that potato to make potato pancakes or mashed potatoes.
Serves 1 (multiply as necessary)
You will need:
1 large potato (I used Russet - don't use Red- the skin is to thin)
2 tablespoons shredded cheddar
cooked crumbled bacon (I used Turkey Bacon)
a dollop of fat free sour cream
Either bake the potatoes the night before, or just bake it in the microwave. The let it cool off for a few minutes. Preheat the oven to 400 degrees.
Cut the top off the potato and scoop out some of the insides. You are creating a potato bowl.
Then crack two eggs into the potato. Then bake for 20 minutes. Then top with the cheese and bacon and return to the oven for another 5 minutes.
Remove from oven and serve with a dollop of sour cream.