VeggieStuffed Baked Potato
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 4
Breakfast or brunch or side-no matter, it is delicious wih a really crisp green salad. Did not count tater time in cooking.
Ingredients
- 1 tablespoon butter or cooking oil shopping list
- • 4 cups sliced fresh mushrooms (about 1 lb.) shopping list
- • 1 1/2 cups thinly sliced carrots shopping list
- • 1 large red pepper, cut into 1/2-inch pieces shopping list
- • 1/2 cup chopped green onions with tops shopping list
- • 1 clove garlic, minced shopping list
- • 1/4 teaspoon red pepper flakes shopping list
- • 4 eggs, beaten shopping list
- • 4 large baking potatoes, cooked shopping list
- • 1/4 cup (1 oz.) shredded reduced-fat cheddar cheese shopping list
- • Additional chopped green onion with tops, optional shopping list
How to make it
- In 12-inch omelet pan over medium heat, heat butter until just hot enough to sizzle a drop of water.
- Add mushrooms, carrots, pepper, onions, garlic and pepper flakes. Cook, stirring frequently, until vegetables are crisp-tender, about 10 minutes.
- Pour in beaten eggs.
- As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds.
- Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
- With knife, cut an "X" on top of each potato.
- Gently press lower part of potato until potato comes up through slit. Spoon 1/4 of the scrambled egg mixture into each potato.
- Sprinkle each potato with I tablespoon of the cheese and green onion, if desired.
The Rating
Reviewed by 4 people-
one word Divine! Will have for Yule dinner!
tuilelaith
in Columbia loved it
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one word Divine! Will have for Yule dinner!
tuilelaith
in Columbia loved it
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This looks soooooooooooooo good! I can almost taste all the ingredients while I am sitting here typing my comments. Thank you for another great recipe!
lor
in Toronto loved it
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