Baked potato stuffed with cheese, bacon, and spinach, topped with an egg, and double-baked to bubbly perfection. Yes, I then realized that opening sentence was pretty close to a fragment (if not one…technically), but a wonderful way to detail exactly what this post is about: Stuffed Baked Potatoes that are filled with some of my favorite breakfast ingredients–cheese, bacon, and spinach bedded beneath a glistening, and beautifully-prepared egg. Although this recipe features an egg atop its breakfast goodness Everyone I know eats cereal for breakie, but stopping and baking an egg in whatever form it may be—a breakfast cup, tomato, or potato—simply treats you right first thing in the morning. I hope you enjoy this cheesy, potato, and bacon version that’s just a little bit heartier and even more clearly delicious. Bake potato ahead of time before stuffing with filling for an easy and comforting baked potato come breakfast time. ENJOY DROOLING RECIPES WITH TERRY!!! Stuffed Baked Potato with Egg Yield: 2 servings Cook Time: 80 minutes Ingredients: o 2 russet potatoes, scrubbed and poked all over with a fork o 1 tablespoon butter o 1/4 cup Parmesan o *2 slices bacon , crisped and cut into small pieces (or veggie bacon, or beef bacon) o small handful spinach, torn into small pieces o 2 eggs o 1 teaspoon thyme o Salt and pepper, to taste Method: 1) Preheat oven to 400F. Wrap washed potatoes in aluminum foil and poke all over with a fork. Bake for 50 minutes to an hour or until the potatoes are tender. 2) Remove potatoes from oven and cool for several minutes. Slice off tops. 3) Scoop out insides and transfer to a bowl. Mash potatoes with 1 tablespoon butter and salt and pepper to taste. 4) Sprinkle potatoes with Parmesan, bacon, and spinach. 5.) Add a tablespoon or two of mashed potatoes to each hollowed out potato. Crack an egg inside each and sprinkle with thyme and salt and pepper, to taste. 6) Bake for 15 minutes or until egg is cooked to desired level of done-ness. 13-15 minutes yields a runny yolk, but done egg; 15-17 minutes yields a done yolk with little or no runniness. 7) Remove from oven and cool for several minutes before dig
Posted on: Fri, 27 Sep 2013 06:11:34 +0000
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