- 4 small-medium sized potatoes
- 4 eggs
- 1 Tbps. dijon mustard
- 1/2 tsp sea or Himalayan salt (to taste)
- 1/4 tsp. organic pepper (to taste)
- 1/2 tsp hot sauce (Optional: only if you like the kick)
- 1/4 cup chopped turkey bacon
- 1/4 cup finely chopped baby kale
- 2 Tbps. finely chopped green or red onion
PREPARATION
- Preheat oven to 350 degrees
- Rinse potatoes and slice off top 1/3
- Use spoon to scoop out most of the potato flesh but keep the ‘boat’ shape
- Set aside potato flesh for future use
- Arrange potatoes open side up in glass cooking dish
- In separate bowl, whisk together eggs, mustard, salt and pepper
- Add chopped turkey bacon and kale
- Mix together well
- Spoon egg, bacon and kale filling into the potato ‘boats’ until almost full
- Top each one with chopped onion
- Bake 20-30 minutes (depending on your oven) until center is almost solid but mixture is still soft
Serves 4. Enjoy!
