Potato dingy’s

Irisa Raina 9

By
@Irisa

There really is no story to this recipe…just another one of those “breakfast for dinner” ideas!


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Serves:

2

Prep:

30 Min

Method:

Stove Top

Ingredients

YOU CAN ADD ANY DIFFERENT INGREDIENTS TO THE EGGS TO MAKE THEM TO YOUR LIKING

2 whole potatoes
2 extra large eggs + 1 yolk
butter "unsalted" for basting the potatoes “ maybe a teaspoon “
1 tablespoon creole mustard “ zatarains” is what i used
1 teaspoons sour cream
1 tablespoons milk
scallions sliced thin “ white and green “ maybe 2 teaspoons
¼ cup chopped peppers “ jalapeno”
1 teaspoon sea salt
1 teaspoon fresh ground pepper
1 tablespoon shredded cheddar cheese added to eggs
1 teaspoon cheddar cheese for top of eggs
1 tablespoon unsalted butter for cooking the eggs
hot sauce “ optional “

Directions Step-By-Step

1
Wash and boil potatoes.
2
Let them cool completely.
3
Slice length wise and scoop out the inside of the potato set aside.
4
Take the potato skins and brush both the insides and out sides with melted butter.
5
Put them on a baking dish and bake at 375 till they are browned. Remove and set aside.
6
In a bowl, mix the eggs completely. Add sour cream & milk and mix again.
7
Add to the eggs the scallions and peppers and seasonings.
8
Add the 1 tablespoon of the cheese, mix again.
9
Fluff the potato and add it to the eggs.
10
Add butter to the pan and scramble on a low heat till they are fluffy.
11
Fill each potato dingy with ¼ of the egg mixture and top with cheese and some scallions.
12
Bake at 325 till the cheese has melted.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy