Baked eggs and spuds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For thrifty suppers, this is hard to top. For a salad side dish, toss | ||
| Together julienned peeled broccoli stalks, chopped green onions, | ||
Directions
shredded ared cabbage or carrot, and a tangy ranch style dressing. 4 large potatoes 1 tbsp butter 1 onion, chopped half sweet green pepper, chopped 1 cup chopped mushrooms 1 cup shredded cheddar cheese ½ cup diced ham 8 small eggs Pierce potatoes in several places and bake at 400F for 45 minutes or until tender. Halve lengthwise and scoop out flesh, leaving ½ inch thick shell and saving flesh for another use. Set in greased 13x9 baking dish. Meanwhile, in small skillet, melt butter and cook onion, green pepper and mushrooms for about 10 minutes, or until most of liquid has evaporated. Spoon half of the cheese into potato shells, top with mushroom mixture.
Sprinkle with ham and then top each with egg and sprinkle remaining cheese over top. Bake in 400F oven for 8-10 minutes or until eggs are almost set. Broil for 2 minutes. Makes 4 servings. Origin: Canadian Living, December 1994. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-04-94
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