Egg in ‘Tater — Cheesy Egg Stuffed Potato

Egg in 'tater: Cheesy Egg Stuffed Potato -- A Pinch of Joy

Egg in 'tater: Cheesy Egg Stuffed Potato   -- A Pinch of Joy
Bytes has developed his own repertoire of recipes that are quick, easy and tasty.   He offered to share some of them with you because we all can use a quick and easy dinner that is super yummy —  a meal that is quick to prepare and clean up and move on to the evening’s activity.   Or in this particular case so I can keep caulking and painting and caulking and painting and caulking. . . . . .   Here’s another recipe in a (sort of random) series titled “Bytes Bites”. Actually it’s a two-fer because you’ll get two meals out of this — really a win-win!!!

Egg in ‘Tater — Cheesy Egg Stuffed Potato
 
A meal in a baked potato shell topped with creamy, melty cheese -- plus a delicious fritata variation for the next day!
Serves: 1 plus
Ingredients
  • 1 baking potato, scrubbed with skin on
  • ¼ shredded cheese of your choice such as cheddar or colby jack,
  • 2 tablespoons filling of choice such as diced ham, chicken, bacon, diced onion or mixed vegetables or any combination of these
  • 1 egg
  • salt and pepper to taste
Instructions
  1. Select the number of potatoes needed for the meal and scrub well, removing any imperfections.
  2. Remove a slice of potato lengthwise and set aside.
  3. Use a sharp knife to "dice" the interior of the potato without cutting through the bottom or sides. You'll want to leave a layer about ¼ to ½ inch of potato against the skin. Use a melon baller or spoon to remove the diced pieces of potato and set aside. Place potato shell on baking pan.
  4. Add a little cheese to the bottom of the shell, and then add filling to about half an inch below the top of the potato shell.
  5. Break one egg for each potato you are baking into a small bowl and stir until well mixed. Add salt and pepper and stir again. Pour gently over the filled potato until the shell is filled to just below the top.
  6. Bake at 350 degrees for about an hour until potato can easily be punctured with a fork or toothpick.
  7. Top with remaining cheese and slip back into hot oven until cheese melts.
  8. Serve immediately.
Bonus dish
  1. Take set aside potato slice and dice into bite size pieces to add to scooped out potato bits. Place in appropriate sized, greased baking dish. Add any leftover filling and stir quickly to mix. Cheese is optional, but I like an additional ¼ cup per potato sprinkled over the top of the potato/filling mix. For each potato used, crack and scramble one egg (in addition to one listed in ingredients above). Add salt and pepper to taste. Pour egg mixture over potatoes/filling mixture in baking dish and bake along with the stuffed potatoes. This is done when table knife inserted in center comes out clean. Baking time will vary according to number of potatoes used, but a general rule of thumb is about 20 minutes for each potato. Let cool and warm for serving the next day in the microwave.
Notes
Bytes' Bites
Nutrition Information
Serving size: 1 potato


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Potato Nests and holiday menu suggestions

Potato Nests 5

A Pinch of Joy:  Potato Nests

I served this at a tea party brunch for something a little more substantial and with a different texture and savory taste than the usual fare.  I served in the fancy ramekins in which they were baked.  A platter of these nicely turned out would be spectacular, especially with a few chopped chives over the top and perhaps a bit of other green garnish tucked in between the cakes.   Foods that are already portioned make a buffet line move quickly.

This is quick to make because you start out with packaged shredded potatoes.  I used the kind found in the refrigerated section.   The shredded Parmesan cheese adds to the flavor and you can use your choice of cheese for the remaining measure of cheese.  I didn’t want my potato nests to have a bright yellow color so chose a white yellow mix of cheese.  You can also use this mixture as a “bowl” for scrambled eggs after baking.  To do this, press the back of a tablespoon into each mound, making a nest, before baking.  During the last few minutes of baking, scramble eggs as you usually do.   Remove the nests to platter or plate, mound the eggs into each “bowl” and garnish with bacon.  Serve hot for  breakfast or brunch.

Not just for breakfast or brunch, these savories make a nice portion controlled side dish for a special dinner, too.  Or use them for a hearty appetizer.  Very versatile!!!!

Check out these other versatile menu ideas for Easter holiday goodness, too!

Resurrection Rolls              Lemon Poppyseed Zuchinni Bread         Honey Banana Bread

Wicked Good Pork Chops              Aloha Chicken                         Orange Glazed Cornish Hens

Sunny Broccoli Salad             Wicked Simple Sweet Slaw        Spinach Salad/ lemon garlic dressing

Spiced Pineapple Carrot Cake       Coconut Macaroons                    Hot Fudge Sundae Cake

Potato Nests
 
Ingredients
  • 1 20 ounce package shredded refrigerated potatoes (I use Simply Potatoes)
  • 2 large eggs, beaten
  • 6 green onions chopped
  • 1 cup shredded cheese (I used Colby jack, but your choice)
  • ½ cup shredded Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper or to taste
Instructions
  1. Preheat oven to 375 degrees F.
  2. Grease or spray 12 cup muffin pan or 10 ramekins; set aside.
  3. In a large bowl, beat the 2 eggs just until yoke and white are mixed.
  4. Add green onions, salt, cheese and stir.
  5. Mix in refrigerated potatoes.
  6. Scoop mixture in greased muffin cups or ramekins.
  7. Bake for 20 to 25 minutes or until golden brown and set.

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Linking up to these awesome parties here [Read more…]

Scottsdale Potatoes – Hashbrown potato casserole

Scottsdale Potatoes aka Cheesy Potatoes -- A Pinch of Joy
Scottsdale Potatoes aka Cheesy Potatoes -- A Pinch of Joy

 My  mother discovered these creamy, cheesy potatoes while visiting family in Arizona.  Apparently that’s why they are called Scottsdale Potatoes!  Here in Ohio, they are known as Cheesy Potatoes or Cheesy Hashbrown Casserole.   Recently I’ve seen points further south that labeled them Funeral Potatoes – a name which belies their yumminess but apparently takes into account the fact that the recipe can be boosted to satisfy large numbers.  [Read more...]



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