Recipe

Veggiestuffed Baked Potato Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 1 month ago Breakfast or brunch or side-no matter, it is delicious wih a really crisp green salad. Did not count tater time in cooking. Prep:20m Cook:20m Servings:4	Mystic_rive
	nice veggie dish

Does this look good? Yeah! / Nope

Fans

tuilelaith

angelgal

lor

Ingredients

1 tablespoon butter or cooking oil

• 4 cups sliced fresh mushrooms (about 1 lb.)

• 1 1/2 cups thinly sliced carrots

• 1 large red pepper, cut into 1/2-inch pieces

• 1/2 cup chopped green onions with tops

• 1 clove garlic, minced

• 1/4 teaspoon red pepper flakes

• 4 eggs, beaten

• 4 large baking potatoes, cooked

• 1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese

• Additional chopped green onion with tops, optional

Directions

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.

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Comments

lor 2 years ago said:
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!

tuilelaith 1 year, 11 months ago said:
One word Divine! Will have for Yule dinner!