One of my favorite recipes on The Daily Spud is the fabulous Egg Baked Potato. It is a twice-baked potato, with the baked potato used as a shell to bake an egg, a very clever idea.
Following a recent trend of "deconstructing" a recipe of your favorite foodie friends, started by the talented Tanantha at I Just Love My Apron, I made a new dish inspired by Daily Spud's egg baked potato. My deconstructed concept is essentially an "inside out" version of the original dish, Deviled Eggs with a filling of potato, cheese, fried bacon, and onions. These deviled eggs were excellent!
Ingredients: (for 6 deviled eggs)
3 hard-boiled eggs
1 medium potato
Olive oil
2 tablespoons onions, minced
1 slice bacon, finely chopped
3 tablespoons cheddar, such as Dubliner, shredded
2 tablespoons mayonnaise
Salt, pepper to taste
Parsley for garnish
Directions:
Pre-heat the oven to 375 degrees. Prick the potato all over with a fork and brush with olive oil. Bake until soft and tender for about 30-40 minutes, depending on the exact size of the potato. Cool, cut in half and scoop all the flesh out. Mash with a fork. (Alternatively, use leftover mashed potatoes).
In a frying pan, heat a tablespoon of oil. Add onion and bacon and saute until onions are golden brown.
Place potatoes and onion-bacon mixture in a bowl. Add cheddar and mayonnaise, and mix everything together well. Season with salt and pepper to taste.
Peel the hard-boiled eggs carefully under cool running water. Gently dry with paper towels. Slice the eggs in half. Remove the yolks and a little bit of the white to have enough space for the filling (reserve the egg yolks for another use such as egg salad). Place the egg white halves on a serving plate and fill each with a spoonful of the potato mixture. Garnish with parsley.
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Please check out what everyone else brought to the party and happy birthday wishes to this month's co-host Tasty Trix and all September babies!
