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!

Rating:
★★★★★ 1 vote
Comments:
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 “

Step-By-Step

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