We know that February is celebrated with chocolates and flowers, but what about potatoes? Spuds are always in season, but hold a special place in our hearts every February for Potato Lover’s Month. This versatile vegetable has been mashed, baked, whipped, fried, boiled and usually served as a side to some of our favorite entrees. But, this month it’s taking the main stage.
4-6 medium sized potatoes (Red or Yukon Gold)
1 cup chopped spinach or kale
1 cup chopped mushrooms
1/2 cup red onion or leeks
1/4 cup sour
1 cup cheddar cheese
2 Tbs butter
1 Tbs olive oil
Optional: Diced ham, bacon bits or green chilies.
Start by baking 4-6 medium sized potatoes. After they have cooled lay them on their side, slice off the top and scoop out the flesh, leaving a firm layer all around. You’ve created bowls that you will re-stuff and re-bake. I save the flesh for soups or potato pancakes.
In a medium skillet heat 2 Tbs butter and 1 Tbs olive oil and sauté spinach, mushrooms and onion until wilted. In a bowl combine 1/4 cup sour with 1 cup of Cheddar Cheese and add the vegetables. Season with salt and pepper.
Re-stuff the potato bowls with the vegetable and cheese mixture, pressing it into the sides right up to the top, leaving a crater to crack the egg into, then sprinkle cheese on top. Place in a preheated oven, 350º, and bake until the egg is set but not overcooked, about 25 minutes. Garnish with a dollop of Sour Cream and Chopped Chives or Parsley. Serve immediately and Enjoy!
If you’re looking for more delectable innkeeper recipes, visit our “Delicious Breakfasts” Pinterest board.