Happy New Year! We rang in 2015 in Budapest- a crazy but wonderful place to spend the last days of 2014 and the first days of 2015. We are between 6-9 hours ahead of the US here in Budapest. Mostly, this is not a problem, when we need to talk to our families we can work around it. Although we have received (and sent) the occasionally 2 am text when someone forgets about the time change. Unfortunately, there is one area of our lives that we cannot adjust our schedules to work around and that is football. So many of our games- pro and college- are on at 3 am and neither of us are awake at that hour, no matter how hard we try! It does work out that some of the night games are still going on when we wake up. This happened to be the case recently and we woke up to enjoy watching the Oklahoma State Cowboys beat the Washington Huskies during the TicketCity Cactus Bowl at 4 am!
To complete our morning football party we made these breakfast potato skins at halftime. Sure, they were great for football, but they were also just a great way to start the day- high in protein, thanks to the eggs, cheese and yogurt and packed with veggies. Poor potatoes, they get such a bad rap, but when not deep-fried they can actually be a healthy addition to the diet as they are a good source of potassium, vitamin C and fiber. They are high in carbs, so for this recipe we removed most of the starchy inside and kept the healthier skins. You can toss the flesh or reserve it for something else, like making your own gnocchi. These can easily be adapted to whatever vegetables you have on hand. They would also be really great with salsa.
- 4 Medium Baked Potatoes (or microwaved)
- 4 Eggs
- Salt and Pepper
- ¾ cup Chopped Veggies (I used onions, jalapeños, mushrooms, and bell pepper)
- ¼ cup Shredded Cheese
- 2 Slices Bacon, chopped
- ¼ cup Plain Greek Yogurt
- Garnish: Parsley, Cilantro or Sliced Green Onions
- Preheat the oven to 375F. Scoop the flesh out of the baked potatoes, leaving a thin layer to help the potato hold its shape. Arrange the potato skins on a baking sheet, facing up. Sprinkle with pepper.
- Whisk together the eggs, salt, pepper, veggies and cheese. Pour evenly into the potato skins, pouring almost to the top of the skin. Top with chopped bacon (only enough to act as a garnish and provide a little flavor, bacon should not be the star of this dish) and place into the preheated oven.
- Bake for 15-20 minutes. Eggs should be cooked through and puff up a bit. Remove from the oven and arrange on a platter. Top with a dollop of plain yogurt (plain yogurt is a remarkable substitute for sour cream and I use it in place of sour cream anytime a recipe calls for sour cream) and a sprinkle of cilantro. Serve with salsa or more plain yogurt as a dipping sauce.
