Vegetarian quiche spud
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Baked potatoes | |
| 1 | tablespoon | Butter |
| ¼ | cup | Onion, chpd |
| ½ | cup | Sour cream |
| 2 | Eggs, lightly beaten | |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¾ | cup | Swiss cheese, cut 1/4\" cubes |
| 1 | cup | Leftover vegs, assorted chpd |
| Parsley | ||
Directions
STUFFED SPUDS
Cut a thin slice from the top of each potato. Remove pulp being careful not to tear shels. Place potato pulp in mixing bowl; mash; cover and set aside. Set shells aside. heat butter in skillet; saute onion until tender, low heat, 10 mins. Add sour cream, eggs, salt and pepper, stirring constantly. Add mashed potatoes; mix well. Add cheese and vegs; mix lightly. Heap mixture into shells. Bake 350 F, 45 mins. Garnish with parsley.