Recipe will help you get stuffed at breakfast

I am notoriously cheap. One of my sadder days was when Joey put his foot down and said that my $0.67 shirt I managed to get on clearance at a local department store needed to make its way to the thrift store.

Because it was mustard yellow. And horribly ugly. And he was right. But, c?mon, it was $0.67! What a bargain!

Sometimes my thrifty nature comes in handy, though, as in the case of the recipe I tried this week.

I was looking through the clearance ugly produce at the grocery store and found some super cheap Yukon gold potatoes. If you?ve never eaten Yukons, they are deliciously tender and lots creamier than their Russet cousins.

These potatoes looked to be in great shape, too. They weren?t sprouting eyes. They didn?t look rotten. But they were green?really green?bright green, in fact.

So, of course, I bought them and brought them home for this week?s recipe, which is a great stuffed potato that?s meant for breakfast but you can eat any time during the day.

I found this recipe on the blog ?Savory Experiments.? You can find it at http://www.savoryexperiments.com/stuffed-breakfast-potatoes/.

*?*?*

Stuffed Breakfast Potatoes

Ingredients (for each serving)

1 large potato

1/4 cup shredded cheese

salt and pepper to taste

1 egg

1 strip bacon, cooked and crumble

Directions

Preheat the oven to 400 degrees.

Wash the potatoes, prick them all over with a fork, and wrap them in tin foil.

Bake for about 40 minutes or until the potatoes are fork tender. (I skipped this step and baked mine in my microwave.)

Cut the tops off the potatoes and hollow them out, leaving about one-quarter inch of meat attached to the skin.

Place some of the cheese, some salt and pepper and half the bacon into the potato.

Place the potatoes onto a baking sheet and bake (still at 400 degrees) for about 10 minutes or until the egg whites set up.

Top the potato with the rest of the cheese and bacon (and any additional salt and pepper you?d like to add).

Bake for another 5 minutes and serve.

*?*?*

These were a great breakfast, and I decided to patty up the innards from the potatoes with some garlic to make potato cakes, which I just cooked in a skillet with a little oil. I also crisped up the skins from the tops. That was really good.

And if you?re wondering if discounted green potatoes are worth the purchase, I?ll vouch for them. They?re a much better buy than an ugly mustard yellow shirt, no matter what the price tag says.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.