Baked Potato Eggs

Since I do not really like eggs, I am always looking for breakfast recipes that incorporate them in different ways that make them more acceptable for me to eat.
I got an email from Real Simple magazine a few weeks ago that contained a recipe for Baked Potato Eggs.

 

I made a few modifications.  I used cheddar cheese and used less of the potato mixture in each potato shell.  I also chopped up some blanched brocolli and added it to the potato mixture before I put it back in the oven.

The S/C Value for a potato as prepared by the Real Simple Recipe is 2/1.  Be sure to use medium size potatoes for this S/C Value.  You can save some additional carbs and add additional fiber by using less of the potato in each shell and adding broccoli. 

The recipe was very filling and satisfying.  Be sure to remove the potatoes from the oven right when the egg is set!

Potato- Zucchini Latke

Tonight for dinner, I made Filet Mignon.  If you are looking for a fast way to make a filet without using a grill, check out this website.

Since meat always goes well with potatoes, I was looking for a potato dish without a ton of carbs.  I found a recipe that combines zucchini and potatoes to make tasty Latkes (or potato pancakes).   My husband never had them before, but he liked them!  I served them with sour cream with chives and some applesauce.

Three latkes have a S/C Value of 3/1 (no including the sour cream or applesauce)

Potato-Zucchini Latkes

 Serves 4

3 medium zucchini, peeled

1 medium potato, peeled

2 eggs, beaten
2 tbsp white whole wheat flour
salt and pepper
2 tbsp canola oil

Grate zucchini and potato, either by hand or in a food processor. Drain well in colander. Remove any additional liquid by wrapping the grated vegetables in paper towels and squeezing well. Mix in the egg, flour and seasonings (it is easy to do this by hand).

Form mixture into 12 latkes.

Heat oil over medium high heat.  Fry latkes on both sides, and drain on a paper towel. Serve while hot!