An adaptation of a recipe found on the 'net that is really delicious!
What you need:
1 Large baking potato per person (this dish makes a nice snack on it's own, or as a side with steak)
1 egg per potato
Fried cubed (5mm cubes) Chourico or bacon (Bacon Bits from Eskort/Renown are ideal)
Fresh Chives or Spring Onions
300g grated Cheddar Cheese
1 Tablespoon melted Butter
Method:
Wash the potatoes then pat dry. Season them by rubbing with olive oil & then lightly dusting with ground black pepper & rock (kosher) salt. Prick each potato a few times with a fork.
Place them on a foil lined baking tray & bake at 220 for an hour, turning every 20 minutes.
Once the outside is nice & crisp & the inside is soft remove from the oven & leave to cool.
Once cool slice off the top along the long side of the potato & scoop out the insides.
Insides can be set aside & used as mash with the meal or discarded.
Use the butter & brush the insides of the potatoes to line them with butter.
Sprinkle some salt & pepper - add some paprika for extra flavour!
Mix half chourico/bacon, half the spring onion/chives & two thirds of the cheese together.
Spoon the mixture into the potato to create a layer on the bottom.
Break an egg into each potato.
Cover the egg with the remainder of the cheese mixture.
Bake in the oven at 180 degrees C for 15 minutes, then remove.
Sprinkle the last of the grated cheese on top, place back in oven for 5 minutes until cheese has melted, remove & serve.
Variations:
For the filling you can use practically anything that you would make an omelette with, so think Ham, green red & yellow peppers, Onion, Gruyere cheese, Jalapenos, Ham.
Spice it up with some Tabasco on the egg before placing it in the oven!
For the last 5 minutes place it under the grill at 250 degrees C instead of just baking it.
Serve for breakfast as is, or for lunch/supper with a green salad.
What you need:
1 Large baking potato per person (this dish makes a nice snack on it's own, or as a side with steak)
1 egg per potato
Fried cubed (5mm cubes) Chourico or bacon (Bacon Bits from Eskort/Renown are ideal)
Fresh Chives or Spring Onions
300g grated Cheddar Cheese
1 Tablespoon melted Butter
Method:
Wash the potatoes then pat dry. Season them by rubbing with olive oil & then lightly dusting with ground black pepper & rock (kosher) salt. Prick each potato a few times with a fork.
Place them on a foil lined baking tray & bake at 220 for an hour, turning every 20 minutes.
Once the outside is nice & crisp & the inside is soft remove from the oven & leave to cool.
Once cool slice off the top along the long side of the potato & scoop out the insides.
Insides can be set aside & used as mash with the meal or discarded.
Use the butter & brush the insides of the potatoes to line them with butter.
Sprinkle some salt & pepper - add some paprika for extra flavour!
Mix half chourico/bacon, half the spring onion/chives & two thirds of the cheese together.
Spoon the mixture into the potato to create a layer on the bottom.
Break an egg into each potato.
Cover the egg with the remainder of the cheese mixture.
Bake in the oven at 180 degrees C for 15 minutes, then remove.
Sprinkle the last of the grated cheese on top, place back in oven for 5 minutes until cheese has melted, remove & serve.
Variations:
For the filling you can use practically anything that you would make an omelette with, so think Ham, green red & yellow peppers, Onion, Gruyere cheese, Jalapenos, Ham.
Spice it up with some Tabasco on the egg before placing it in the oven!
For the last 5 minutes place it under the grill at 250 degrees C instead of just baking it.
Serve for breakfast as is, or for lunch/supper with a green salad.
