March 24, 2012
Stuffed Potatoes with Egg ~ A New Favorite at the Old Parkdale Inn Bed and Breakfast
By: Mary Pellegrini
During our very busy summer months I haven’t got time to try out new recipes. So I like to take advantage of this slower time of year to research new breakfast menu ideas. I’ve created a Pinterest page for the Old Parkdale Inn, http://pinterest.com/innparkdale. One board is called ‘Maybe for Breakfast.’ The photos and links on Pinterest are amazing and endless and I have found quite a few wonderful food blogs. I pin photos of breakfast/brunch dishes I’d like to prepare in the ‘Maybe’ board and as I give them a try and take photos myself I’ll add them to the ‘What’s Cooking’ board. This morning it was Stuffed Potatoes with Egg. So easy, tasty and visually appealing. Guests loved them so I think they are a keeper for the summer menu.
The prep can be done the night before except for the last steps of breaking the egg into the Potato Shell and cheese.
~ Bake potato and when cooled scoop out most of the flesh, leaving a firm layer, creating a shell. I used this for soup.
~ Our filling consisted of Spinach, Mushroom, Red Onion, all chopped fine, mixed with a little Sour Cream and Cheese. Be creative. Add bacon bits, diced ham, chives, etc.
~ In the morning I scooped the filling into the Potato Shell, pressing it into the sides right up to the top, leaving a crater to crack the egg into. Do that then sprinkle extra cheese on top. Place in a preheated oven, about 350°, and bake til the egg is set but not overcooked, about 25 minutes, Serve immediately!