RENO, Nev. (KOLO) - Nevada could have bragging rights to America’s Best Recipe.
Deborah Baer of Reno is a semi-finalist of the West region in the “America’s Best Recipe” national competition hosted by Eggland’s Best. Her recipe is Creamy Scrambled Eggs with Pine Nuts in Baked Potato Shells. The prize is $10,000.
Try the below recipe and vote here until October 14, 2016.
How To Make Creamy Scrambled Eggs with Pine Nuts in Baked Potato Shells
• 10 medium-sized russet potatoes
• 13 tablespoons butter
• 2 tablespoons flour
• 1 cup sour cream
• 2 dozen Eggland's Best Eggs
• 3/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 cup pine nuts, toasted
• Optional Condiments: bacon bits, shredded cheddar cheese, chopped parsley
• Scrub potatoes and pat dry.
• Rub skins with 3 Tablespoons of butter, then prick each potato with a fork. Bake in a 400 oven for about 1 hour or until potatoes "give" when squeezed.
• Cut each potato in half lengthwise. Leaving a 1/4 inch shell, scoop out pulp. Put shells on a baking sheet.
• Melt 6 Tablespoons butter and brush insides of potato shells with the butter.
• Sprinkle each with salt and pepper. At this point you can refrigerate shells until the next day.
• Return shells to oven and bake an additional 20 to 30 minutes until shells are crisp and golden. Makes 20 potato boats.
• In small pan over medium heat, melt 2 tablespoons butter. Stir in flour and cook until bubbly and smooth. Remove from heat and blend in sour cream.
• Return to heat and cook until bubbly and smooth; set aside.
• Toast the pine nuts; set aside. Beat together eggs, salt, and pepper.
• In a wide frying pan over medium-low heat, melt remaining butter; pour in eggs and cook until eggs are softly set.
• Remove from heat and gently stir in sour cream mixture and pine nuts.
• Spoon egg mixture into baked potato boats. Garnish with optional condiments. Makes about 12 servings.