Before I leave, I want to make as many new and interesting dishes as possible. It’s unreal that I only have 14 more days in Austin. I’m not in the leaving mood/mind-set yet.
2 Idaho potatoes
1 cup ham, diced into cubes
Handful of shredded cheese (I used Parmesan & cheddar)
Salt & pepper
Sprinkle of chives, chopped
Preheat oven to 375ºF. Wash potatoes and wrap in foil and bake for 1 hour. Once potatoes are done, carefully cut off the top third of the potato.
With a spoon, hollow out the middle of the potato. Take out as much of the inside potato as you like. You want to have enough room to be able to place the egg, cheese and ham.
Place some butter in the middle of each potato bowl. Season with some salt and pepper. Add some ham and cheese, and make sure you leave enough room for the egg. Then gently break an egg into each bowl, careful not to break the yolk. Top with some more ham and cheese, and then season with salt and pepper.
Bake at 400ºF for 20-25 minutes, or until the egg whites are cooked. Sprinkle with fresh chives.
What to do with the leftovers? Make little potato balls/puffs!
Add the last egg to the potato pulp from the 2 baked potatoes, ham, chives, cheese, then mix thoroughly. Place in buttered mini muffin pans and sprinkle with extra cheese and chives. Bake at 375ºF until puffy, roughly 10-15 minutes.
*Adapted from Home Cooking in Montana.