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Tuesday, February 19, 2013

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.

This hearty and filling bed and breakfast recipe for Stuffed Potatoes is moving potatoes from the sidelines to the spotlight thanks to the Old Parkdale Inn located in Parkdale, OR:

Stuffed PotatoesStuffed Potatoes

Stuffed Potatoes

Ingredients:
4-6 medium sized potatoes (Red or Yukon Gold)
4-6 eggs
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.

Directions:
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.

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