Broccoli Potato Egg Boats

Have you gotten into the potato egg boat craze yet? I know they're not a new invention, but suddenly they're all over Pinterest and in every food magazine. Here's my version:

Broccoli Potato Egg Boats

                           3 large potatoes                              1 c. shredded cheese, divided

                           2 big handfuls of broccoli                 6 eggs

                           1/4 c. butter                                   1/2 c. diced ham

                           1/4 c. sour cream                            chives to garnish

                           1/2 tsp each salt and pepper

Wash and pierce potatoes. Microwave them for 8-10 minutes or until they are cooked through, turning once. Cut the potatoes in half lengthwise, then set them aside to cool. Chop some broccoli. Put it in a microwave-safe bowl with a little water, put plastic wrap on top, and microwave for 2 minutes. 

Preheat the oven to 375°. When the potatoes are cool enough to touch, scoop out the pulp, leaving a 1/4" edge. Mash the potato pulp with butter, sour cream, salt and pepper. Stir in steamed broccoli and 3/4 c. shredded cheese. Return this mixture to the hollowed-out shells, leaving a 3/4" deep cavern to hold the eggs. Build up the walls, forming it with your hands. 

 

Crack one egg into each potato half. Bake for 25 minutes. Sprinkle each potato with diced ham and remaining shredded cheese. Return to the oven for 2 minutes to melt cheese and heat ham. Garnish with chopped chives.

Note: This recipe is very, very flexible. Add more broccoli or take it out entirely. Use less butter and more sour cream, more butter and less sour cream, or replace them with something else (ranch dressing is yummy). Add more or less cheese. Swap bacon for ham or leave out the meat. You get the idea.