Scrambled Egg Stuffed Baked Potato

[Ingredients]

• 4 russet potatoes, cleaned

• Olive oil

• Garlic salt

• Pepper

• Smoked paprika

• 3/4 cup red onion, diced

• 3/4 cup red capsicum, diced

• Grated cheddar cheese

• 8 large eggs, whisked with 1tbsp of water

• Fresh/dried herbs (like rosemary, oregano, thyme)

• Sour cream/mascarpone cheese - for serving

• Bacon pieces - for serving

• Chives, chopped - for garnishing

[Steps]

1. Preheat oven 220degC.

2. Pierce potatoes several times using a knife. Rub potatoes with olive oil, salt, pepper and paprika. Bake for 45-60mins until tender. Set aside and let cool.

3. Heat a large pan over medium-high heat. Saute onion and capsicum with salt, pepper and paprika until soft and fragrant.

4. Reduce heat to medium-low and add in eggs. Stir frequently so that the eggs remain creamy. Stir in a small handful of herbs. Remove from heat just before they are done cooking.

5. Cut cooled potatoes in half lengthways. Spoon out the insides carefully, leaving a 1/2inch border.

6. Fill potatoes with egg mixture, topped with cheese. Broil for a few mins until cheese is melted.

7. Serve with sour cream/mascarpone cheese, bacon pieces and chopped chives.

Adapted from Family Fresh Cooking

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