Saturday night as I was looking through flipboard I happened upon this. Sunday morning I got up and put on my apron. I mean really. Can you blame me? Did you click on the link and look at that picture? Twice baked potatoes plus eggs. What could be bad about that?
I made my potato the night before in the microwave. Just to get a headstart on the whole production. I used fontina cheese instead of cheddar because I love it and had some left over in the frig. Any kind of cheese you have on hand will work.
I think it's hard to judge the exact moment when the white of an egg will be done enough and the yolk will still be runny. I guess I will have to make these a few more times to get it just perfect. In the meantime, almost perfect was plenty good enough for us. Can you say yum-ola?
ooooh, looks like heaven, must try!
Posted by: julie macneil | 03/06/2013 at 09:53 AM
Yum-Ola!
Posted by: Leslie J. Moran | 03/06/2013 at 12:27 PM
if that picture is any judge of flavour its looks so good i just want to run in the kitchen and make one
Posted by: lee | 03/06/2013 at 02:36 PM
This dose look really good! Yes I agree! But what realy intrigues me is how you gals in Americ and only in America can get your bacon to look like that...now I love my bacon but here it's very different we don't nuk it to look all squgely and stif, here its all floppy ...lol and if I try to get it to look like that I'll have the fire brigade at my door from all the smoke...."I need the secret". I Want ( this is the point were i throw myself to the groung and kick my feet about.' thats right a 2 year old's tantrum') my bacon looking like yours!!!!! (If you can have good looking bacon like that .So can I......lol) Pretty please if you could share!....lol
Posted by: Marianne | 03/06/2013 at 05:29 PM
This looks really yummy!
Posted by: Janet Ghio | 03/06/2013 at 06:00 PM
I will need to try this one on Sunday. Thanks for all of your cooking adventures.
Posted by: Pam | 03/06/2013 at 06:50 PM
It is amazing how a photo of something delicious can make your stomach start growling.....Making the tater the night before is a great tip! I have leftover taters from a few days ago....I used some of them to cut up and paint with...I was channeling my inner kindergartner for my Wreck This Journal book, lol! Now I am gonna use the others for this! I have never tried Fontina cheese, will put that on the ole shopping list.
Posted by: Saguaro Chick | 03/07/2013 at 08:16 AM