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Bake the potato in the microwave oven or in the conventional oven the
night before.
Ingredients
1 baking potato (9 ounces), baked
2 tbsp sour cream
1 tsp margarine
1 ounce Canadian-style bacon, diced
2 tbsp each minced onion and green bell pepper
2 eggs
Method
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Cut potato in half lengthwise and, using a spoon, scoop out pulp from
halves, leaving ¼ inch-thick shells.
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In small mixing bowl combine
potato pulp and sour cream; mash and set aside.
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In small nonstick skillet melt margarine, add bacon, onion and bell
pepper and sauté over medium-high heat, stirring frequently, until
vegetables are tender-crisp, 2 to 3 minutes.
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Add pulp mixture and stir
thoroughly combine.
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Spoon half of the pulp mixture into each reserved
potato shell.
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Set potato shells in 1-quart microwavable shallow casserole.
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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 1 indentation; repeat
with remaining egg. 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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MAKES 2 SERVINGS.
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