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Ingredients
1 baking potato (9 ounces), baked
2tbsp sour cream, divided
1 tsp margarine
2 tbsp each minced onion and green bell pepper
1 tbsp seeded and minced jalapeno pepper
1 medium tomato, blanched, peeled, seeded and diced
2 eggs
½ ounce Cheddar cheese, shredded
Method
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Cut potato in half lengthwise and, using a spoon, scoop out pulp from
halves, leaving ¼-inch-thick shells; reserve shells.
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In small mixing
bowl combine potato pulp and 1 tbsp sour cream; mash and set aside.
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In small nonstick skillet, melt margarine; add onion and peppers and
sauté over medium-high heat, stirring frequently, until vegetables are
tender-crisp, 2 to 3 minutes.
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Add tomato and continue cooking, stirring frequently, until heated
through and flavors blend, 2 to 3 minutes.
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Add half of the sautéed
vegetables to pulp mixture and stir to thoroughly combine. Spoon half
of pulp mixture into each reserved shell.
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Set potato shells in 1-quart microwavable shallow casserole. Using the
back of a spoon, make a deep indentation in center of each potato.
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Break 1 egg into a small dish, then slide into indentation; repeat with
remaining egg.
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Using a toothpick, lightly pierce membrane of yolks in
several places, being careful not to pierce yolks.
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Tightly cover casserole with plastic wrap
and microwave on Medium (50%) for 3 minutes, until egg whites are
opaque.
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Sprinkle half of the cheese over each
egg; re-cover with plastic wrap and microwave on Medium for 1 minute,
until cheese is melted.
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Top each portion with half of the
remaining vegetable mixture and sour cream.
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MAKES 2 SERVINGS.
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