Cheesy Egg Stuffed Potato Half Shells

1. Gather all ingredients and equipment.
2. Pre heat oven to 400°F (177°C).Scramble eggs in pan, steamer, or flat top. Set aside hold at 140 F (60 F).
3. To make potato half shell from frozen precooked half shells, Convection Oven: 425°F (218°C) for 6-8 minutes turning once for uniform cooking. Cook from frozen state using recommended time and temperature according to manufacturers’ instructions.
4. To assemble, fill baked half shells still on sheet tray with scrambled eggs (2 Tbsp per half) and top off with shredded cheese (1 Tbsp per half).
5. Place sheet tray back in oven 400°F (177°C) for 3-5 minutes or until cheese is melted.
6. Remove sheet tray to slightly cool.
7. Serve right away or hold in a hot box/low temp oven at 140 F (60 C).

Meal Contributions:

• ½ cup starchy vegetable
• ¼ cup Red/Orange vegetable
• 2 oz MMA

Pro Tip: To make potato half shell from fresh potatoes:

1. Slice the russets in half lengthwise, immediately place them into a medium-sized pot with water and salt. Bring the pot to a boil over high heat. Cook the potatoes until they are just fork tender. About 15 minutes. Drain the potatoes and allow them to cool slightly.
2. Carefully spoon some of the flesh out of the potatoes and reserve for another use. Drizzle the potato shells with the olive oil on a baking sheet. Bake the potato shells for 15 minutes or until they are golden brown and crispy. Remove from the oven and set aside until ready to use.