Breakfast: Twice-baked potatoes
Two potatoes are _far_ too much for breakfast. I feel stuffed. I feel more than stuffed. I feel like skipping lunch, which might not be a bad idea considering I've got another two potatoes slated for dinner. (It's a good thing I don't easily tire of eating the same kind of food...)
The cause of my current not-quite-distress is something called the twice-baked potato. I have a particular fondness for it because it graced the breakfast tables of my childhood (clearly before the household settled into the corned-beef-and-eggs routine). I remember seeing the crisp, slightly browned grated cheese topping the potato and knowing there would be more pockets of cheesy goodness beneath it.
How do you prepare twice-baked potatoes for breakfast?
Take the potatoes you microwaved last night out of the refrigerator. Baking the potatoes the night before makes them nice and cool by the time you need to hollow them out. Slice open the top and carefully scoop out most of the potato using a spoon, making a small bowl. Mash it together with cheese, salt and pepper and spoon it back into potato. You may need to pack it in tightly if you use as much cheese as I do. Then pop it into the microwave for another minute and a half to make it nice and warm.
As originally prepared:
| 2 potatoes | 0.46 |
| A bit of cheese | 0.41 |
| Total: | 0.87 |
Again, two potatoes are far too much. Heck, I started feeling full halfway through the first potato. By the time I finished it, I was wondering if I could put it back into the refrigerator. To err on the safe side, though, I decided to finish it all up. That explains why I'm currently... quite... full...
Next time:
| 1 potato | 0.23 |
| A bit of cheese | 0.20 |
| Total: | 0.43 |
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