And...school is out for the semester!! WHEEEEE!! Oh my gosh, guys--the past couple of weeks at work have been rough, mostly because the students who procrastinated all semester were rushing in to get things done last minute--and also because the students who performed poorly in their classes received notification about their academic standing.
- 2 small potatoes, baked
- 2 eggs
- Sliced or shredded cheese (optional; I used two thin slices from an 8-oz block of mozzarella)
- 1-2 teaspoons olive oil
- 1/8 cup chopped onion
- 1 teaspoon chopped garlic
- Salt and pepper
Preheat oven to 375. Cover a cookie sheet or baking dish with foil or parchment paper; set aside.
Cut an oval-shaped hole into the tops of potatoes, and scoop out the flesh using a spoon or melon baller. Be sure to leave about a 1/4 inch border around the outside of the potatoes.
Heat a teaspoon of olive oil over medium heat in a frying pan and saute the onion and garlic for about two minutes or until fragrant. Add the potato flesh, salt and pepper into the pan and stir well to combine.
In the bottom of the potato shells, add a drop of olive oil (maybe half a teaspoon?) and the cheese. Top with the potato mixture, and press down to make room for the eggs. Crack the eggs on top of the potatoes. Bake for 10-15 minutes or until egg reaches desired doneness.
Nutrition Facts-- Servings: 2 • Size: 1 potato • Calories: 207 • Fat: 7 g • Carbs: 28.5 g • Fiber: 3.1 g • Protein: 8.9 g • Sugars: 2.3 g