gorgonzola twice-baked potatoes boat
(1 rating)
Here's a creative way to dress up your morning hash browns, and if you bake the potato the night before, all you need to do in the morning is make up the egg mixture and then quickly reheat the already cooked potatoes in the microwave!
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(1 rating)
yield
2 serving(s)
cook time
1 Hr 30 Min
Ingredients For gorgonzola twice-baked potatoes boat
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1 lgrusset potato
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2 lgegg
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1/2 cgorgonzola cheese
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4 Tbspsalsa, chunky
- SALT AND PEPPER TO TASTE
How To Make gorgonzola twice-baked potatoes boat
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1Preheat oven to 400°F. Scrub potato, then pierce several times with a fork. Rub the skin with olive oil and a bit of salt. Place directly on the middle rack of the oven, with a pan underneath to catch any drippings. Bake for 1 to 1-1/2 hours, until cooked through and soft. Let the potato cool slightly, then cut potato in half lengthwise. Use a spoon to scoop out the insides of each half, leaving about 1/4” layer of potato on the skin. Transfer the scooped out potato to a small bowl and mash with a fork. Scramble eggs in a non-stick skillet until almost done but still slightly wet. Transfer the eggs to the bowl with the mashed potato. Add cheese and season to taste with salt and pepper, then mix thoroughly. Spoon the mixture into the shelled out potato skins. Heat potatoes in a microwave on high for 30 seconds to 1 minute, until potatoes are hot, cheese is melted, and eggs are completely cooked. Spoon salsa on top, then serve (with additional salsa on the side, if desired).
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2VARIATIONS: Try adding black beans and spicy cheese, or bacon and sausage, or spinach and bell peppers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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