At least once a month I serve loaded baked potatoes and soup for dinner because it's a fast and easy meal during the work week. Hold the bacon bits, and it also makes a good meatless Monday meal. The only problem is that my 3 year old usually only eats a few bites of her potato and I end up with almost an entire left over loaded baked potato. This morning, due to all of the snow, I decided to get a little creative and made an omelet out of the left over baked potato. My daughter and husband had seconds because they liked it so much. Here is what I did:
Ingredients:
3/4-1 left over loaded baked potato-sour cream, cheese, bacon bits, chives, skin and all
4 eggs beaten
1 T olive oil
Directions:
Mash up the left over potato making sure to break the skin up into little pieces.
Beat 4 eggs until fluffy
Mix the potato mash in with the beaten eggs
Meanwhile, heat a skillet with the olive oil on medium high heat. Once the oil is hot, add the egg and potato mixture. Let it sit and cook for 3-4 minutes. Once the edges are solid, flip the omelet and add shredded cheese to melt on top. If desired, the omelet is really good topped with sour cream, chives and bacon bits. This recipe makes 4-5 servings.
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