Egg-Stuffed Baked Potato

I’ve heard it called an “Idaho Sunrise” by a fellow foodie blogger, Our Best Bites.

While I’ve never been to Idaho, I’ve heard the land is beautiful, so I’ll fallaciously correlate that with equally beautiful sunrises and equally wholesome breakfasts. Hey, you’ve got to have a good breakfast, especially if you’re living/ working in Idaho’s rugged terrain.

I really like this recipe idea. A few tips to make it better for you though:

First, use a smaller egg for stuffing or scrape out more of the insides. I used a large egg and it overflowed, making things a bit messy.

Second, season well and consider sprinkling with cheese, salsa, chives, or whatever other toppings you like.

Third, serve warm and allow ample time for the egg to cook all the way through. For a quicker cook, microwave the potato to soften, then stuff with egg and broil on high, checking frequently.

Otherwise, preparing is pretty simple.


1 medium- to large-sized potato

1 egg


Preheat oven to 400 degrees. Lightly grease a cookie sheet or ramekin. Set aside.

Wash potato well.

Slice a thin, but not too thin, layer of skin off one side of the potato. Carve out a hole and fill with egg (or stuff with additional toppings on the inside). Do not add toppings to the outside yet because they’ll cook too quickly.

Bake for 30-35 minutes or until potato is tender and egg is cooked all the way through.

If you add toppings, you can do so now and bake an additional 3-5 minutes. Or you can broil for a crispier finish.

Warm & Hearty Weeknight Shepherd’s Pie

Baby, it’s cold outside!

Love can warm you all the way through, and so can warm & hearty weeknight shepherd’s pie.

I needed something to stick to my bones. Meat and potatoes were what I needed, with a dash of fresh herbs for flavorful measure.


4 oz. ground meat (I used venison. Hey, it’s antibiotic free!)

1 t whole wheat flour

1 T nondairy milk

1 T Worcestershire sauce

1/4 cup veggies of choice (peas, carrots, and chopped onion for me)


1 medium potato

1/4 T nondairy milk

1 t Neufchatel cream cheese

1 t crushed garlic

onion powder


optional: 1/2 t vegan butter


-Preheat oven to 400 degrees. Lightly grease a ramekin. Set aside.

-In a small skillet, brown meat. Drain any grease. Add in ingredients 2-6 until veggies are tender and a little gravy warms. Remove from heat.

-You can prepare the potatoes while the meat browns by microwaving a diced potato for about 4 minutes. Once very soft, smash with fork; mix in ingredients 8-11. Set aside.

-Pour meat and veggies into ramekin. Spread mashed potatoes over the top ’til smooth. Top with butter and rosemary.

-Bake for about 10 minutes or until butter melts and the potatoes are a little crisp on top. Serve warm.

Swedish Hasselback Potato

If you want to make me happy, remind me of Sweden.

Sverige holds the dearest place in my heart. I studied in Uppsala in summer 2010 and had the time of my life.

And although I never tried this Swedish version of the baked potatowhile I was over there, I love the association with Swedish culture. That was enough to draw me to this recipe.

Pull apart each crispy layer or smash with a fork for a crispy mashed potato.

What made me love it, though, was the simplicity of preparation. So easy to make. Just slice, coat with healthy oil, and let it bake!

And what made me love it even more was pulling apart each slice and dipping them in sauce like French fries. So crispy and delicious.

Forget the McDonalds 99 cent heart attack. This potato is the perfect, make-it-at-home side that won’t leave your arteries clogged for years to come.


-1 medium potato

-oil of choice (olive, harissa, butter, coconut, maybe?)

-a little crushed garlic

-Optional: seasonings of choice (crushed red pepper and a little cajun seasoning worked well for me)


-Preheat oven to 425 degrees. Grease a broil safe pan. Set aside.

-After washing potato, slice the potato horizontally, being careful not to slice all the way through or too thin (about 3 to 4 mm is a good thickness). Continue preparing the potato by coating thoroughly with oil, garlic, and seasonings.

-Place prepared potato on pan and bake for about 35 minutes.

-Once the potato seems baked all the way through–soft enough to eat, but somewhat crispy–turn the broilers on to high, broiling for 3-4 minutes more.

-Remove and let cool a bit. Serve warm with seasonings and sauce of your choice.