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| Ingredients: |
4 Large baking potatoes
3 Large eggs
8 oz. Half & half cream
4 pats Butter
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1 tbsp. Instant chicken bouillon grains
1/2 Green serrano chile, finely minced
2/3 cup Cheddar cheese, shredded
Paprika
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| Cooking
Instructions: |
Bake potatoes until done. Then slice off a lid from each potato. Using a sharp spoon or melon-baller, hollow away an interior space of more than 3 oz.
Melt chicken bouillon in 2 tbsp. hot water. Stir eggs and cream with chicken bouillon, add chile and fill each potato with at least 2 oz. of mixture. Place butter onto egg mix.
Top with shredded cheddar, garnishing top with dash of paprika.
Rebake for 8 minutes in a hot oven (400?F) or until cheese is melted and golden-brown. |
| Additional
Comments: |
| Recipe courtesy of Sam Arnold, The Fort, Morrison. |
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