Calling all lovers of stuffed potatoes. I know you are out there! I am sharing one of my families favorite weekend breakfasts and I have to say…it’s very popular for dinner too. It’s quick and easy…hearty and satisfying and very much a comfort food! So let’s whip up some Sunrise Stuffed Baked Potatoes…I have a feeling this might be on tomorrow morning menu!
There is something about “stuffed” that just makes you say YUM! This recipe is no different! Once you sit down with the family and all enjoy this hearty but healthy meal… you will be good to go till dinner…or you just might want to have it for dinner!
2 Large Russet Potatoes
8 ounces of sliced button or baby bella mushrooms
1 red pepper diced small
1 orange peppers diced small
1 small zucchini diced small
4 ounces of fresh spinach (optional)
1 cup of diced grape tomatoes
6 scallions sliced (reserving some of the green for garnish if you would like…if not…add all of the sliced scallions)
4 large free range eggs
1 1/2 cups of grated sharp cheddar cheese (or cheese of your choice)
1 jalapeno minced (optional)*
Olive oil…butter…salt & pepper
Please make note…this recipe is VERY flexible…your can substitute any of the veggies for your favorites!
Directions for your Potatoes:
Prepare your potatoes. Scrub them really good and it is your choice to bake them or microwave them.
If you choose microwaving…cook till touch tender approximately 6 minutes on high but you know your microwave the best!
If you are baking your potatoes…place in a 425 degree oven for approximately 45 minutes
When they cool a little bit…cut the in half lengthwise …scoop a little bit of the potato out so there is a little dip to fill…take the potato that you scoop out and add it to your veggie hash!
In a large skillet of your choice (I use cast iron : ) over medium heat, add 2 tablespoons of olive oil and add your mushrooms…saute them till they are nice and soft (approximately 4 minutes)…then add all of the other veggies including the scallions…salt and pepper according to your tastes. Cook for about another 6-7 minutes stirring occasionally. Season once again. Now add a cup of shredded cheddar to the mixture and blend.
Prepare your favorite egg …sunny side up is my favorite…once over easy works perfectly and of course if the kids love scrambled…go for it!
1 cup of sour cream…salt and pepper…1/3 cup of chopped chives all stirred together
Assemble: Put a bit of topping in the cavity of the potato…add the vegetable hash…top it with some grate cheese and then place the egg on top with a garnish of sliced scallions or chives…place a dollop or the sour cream topping on the side of the potato or in a serving dish so people can take their own.
The entire process can be done in an hour and if you want to REALLY save time…make your potatoes a day or two before and just heat them up…that way to can be serving in 30 minutes! By just brushing them with a little bit of olive oil and placing them in the oven at 400 degrees for 7 minutes…they are just like FRESH! I think you will have tons of fun with the hash…adding whatever you would like. I am a vegetarian…sometimes I use some vegetarian sausage mince which adds yet another level of flavor. Have fun with it…I know for sure you are going to enjoy! Assemble…garnish and serve!
This just might become a family favorite! Believe me…if you serve this for breakfast or lunch on the weekends…you won’t be looking for another meal till dinner time! Hope you give The Sunrise Stuffed Potato a try!
* if you don’t want the heat from the jalapeno…remove the rib and seeds and then mince…it will then give you the flavor without the heat.
Hope you join me next week…I am going to be starting a little cooking series called back to basics…I’ll be doing some quick and easy recipes and many basic ones that make life a little bit easier through out the busy week of cooking. Hope you join me!