Potato dingy’s

Irisa Raina 9


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


★★★★★ 1 vote

30 Min
Stove Top



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    2 whole potatoes
  • ·
    2 extra large eggs + 1 yolk
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    butter "unsalted" for basting the potatoes “ maybe a teaspoon “
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    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”
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    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 “

How to Make Potato dingy’s


  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.

Printable Recipe Card

About Potato dingy’s

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian

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