About a week ago I went to lunch downtown with a couple coworkers in which the restaurant had the Food Network playing on a TV behind the bar. I couldn’t hear what was being said, but I was able to to watch Kelsey Nixon create an amazing dish and take a guess at what was going on.
I found the recipe once I got back to the office, and although I guessed wrong with a couple ingredients (I thought she used ground beef when really she used sausage), it still looked super yummy. Last night I decided to try the version I thought it was, so allow me to share my recipe with you.
- 2 medium plain baked potatoes
- Pam cooking spray
- 1 cup of sour cream
- ¼ chopped chives
- 2 Tbsp olive
- 1lbs of ground beef 93% lean
- ¼ cup of chopped bell pepper
- ½ white onion, chopped
- ¼ tsp black pepper
- ½ tsp seasoned salt
- 2 Tbsp of maple syrup
- ¼ cup part-skim shredded mozzarella cheese
- 4 eggs
- 2 Tbsp unsalted butter
- Salt and pepper to taste
- Preheat the oven to 400 degrees F.
- Microwave potatoes 5 to 6 minutes until they are tender to the touch.
- Set aside potatoes to cool until you can handle them. Once cooled, cut potatoes in half and gently scrape out flesh.
- Place the potato skins flesh-side up on a baking sheet. Spray with Pam to coat and sprinkle with salt and pepper.
- Bake for 10 minutes until gold and crispy. While baking, make the Chive Sour Cream.
- In a small bowl, mix sour cream, chives, salt, and pepper.
- Allow to cool in fridge until ready to serve.
- In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the ground beef. Brown the beef, breaking it up with a wooden spoon or potato masher as it cooks.
- Once the beef has started to brown, add in chopped onion and bell pepper.
- Add salt, pepper, and maple syrup to the pan and cook, stirring occasionally for 5 to 7 minutes.
- Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam.
- Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible.
- Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes.
- While the egg cooks, stir the Cheddar into the hash and allow it to begin to melt, 1 to 2 minutes.
- To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin.
- Divide the beef mixture evenly among the crisped potato skins.
- Top each skin with a sunny-side up egg and top with a dollop of the Chive Sour Cream and a sprinkling of scallion greens.
Weight Watchers POINTS® Value: 14 points per half potato.
Overall it was super yummy! Not to mention this is the reaction I got when I presented Joshua with his plate:
Yeah, totally worth it!