Breakfast, lunch, dinner, this will fill you up.
I know I’m always saying that breakfast is my least favorite meal of the day and it still is and that’s why I’m always looking for something special to make on the weekends. If you eat this potato for breakfast you probably won’t be that hungry at lunch but that’s ok; that’s reason enough for me to eat my favorite lunch of cottage cheese and boiled egg and tomato.
This past week we were in Austin babysitting our 2 year old grandson, Thomas. Talk about a cutie pie, just to hear him say the work “snack” and they way he draws that word out brings a smile to my face; and like his Gran, he loves cottage cheese. He uses it as a dip on his favorite water cracker.
I remember when he was younger (that’s not too long ago) he would eat salmon roe with his little fingers and eat all kinds of things I probably wouldn’t eat. This week I had a list of things to prepare while his mom and dad were vacationing; things like lamb meat balls, cheese, eggs, all kinds of fruits, empanadas that mom made and put in the freezer and he loves his bread. On Fridays at school he makes challah and when he came home with his little bag the first thing he says is “my challah”. Everything that week was “my…” , “my helicopter in the sky”, “my truck”, “my bus” (the real ones) and when he saw a picture of his mom and dad it was “my momma” and “my dadda”.
One day he may even be eating one of his Gran’s Breakfast Stuffed Potatoes; he already likes all the ingredients so why not put it all together into one meal and just go for it.
Brocccoli and cheese could be substituted for the ham and potato (insides) for a healthier version. I just happened to have all the ingredients so I made a really hearty “he-man” breakfast.
If you aren’t a breakfast person, give this a try for dinner sometime.
BLAST FROM THE PAST: My Ham and Mushroom Quiche has been one of my favorite recipes since the 70’s. I make this recipe anytime I want a quiche for a breakfast or lunch and it’s good leftover for supper too.
Saute the mushrooms and chopped ham for about 5-6 minutes.
Cut a small slice off the top of the potato and scoop out the potato, leaving a shell.
Brown the potatoes that you have scooped out with a little butter or oil.
- 2 medium size baking potatoes
- 1 small slice ham (8 oz.)
- 3/4 c. sliced mushrooms
- 1/2 c. grated cheddar cheese
- 4 green onions, thinly sliced
- 2 eggs
- Preheat oven to 350°. Bake the washed and dried potatoes for about an hour or until tender when pierced with a knife. Cut about 1/4 off the top of the potato and scoop out the pulp.
- Chop the ham into about 1/4" pieces. Saute the ham in a non-stick skillet for 5 minutes then add the mushrooms and saute another 4 minutes.
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