And it’s grey outside.
And, yesterday, my blog almost died a slow and lonely death in the cyber-abyss.
I don’t know what happened, but someone, somewhere, decided that my innocent, I-like-to-pick-dandelions-whist-prancing-through-the-grass, site was deserving of Katniss-esque hacker-arrow accuracy.
Still with me?
Ohh, you’re good.
Sooo, bottom line: my blog almost died that day, my friend.
Good thing that I have an IT expert in-house. After countless hours of frustrating confusion, computer work, phone calls, and CPR, my blog is back and stronger than ever. Anthony has that kind of effect on people.
Cleaned-up and safe-guarded, my wee blog-child is back, limbered up, and back in prancing form.
Phew. Crisis averted. Because I don’t know the first thing about planning a blog-funeral.
But did I mention that it’s Sunday and that it’s dreary outside? And that I experienced emotional turmoil yesterday?
Enter: Baked Potato Breakfast Bowls.
Comfort at its finest.
Baked Potato Breakfast Bowls
Adapted from Gimme Some Oven
2 russet potatoes, baked
1 Tbsp butter
2-3 strips vegan bacon, cooked and crumbled
1 green onion, sliced + extra for garnishing
3 Tbsp sharp cheddar cheese, grated
You favourite fresh herb(s), chopped (cilantro, parsley, chives, tarragon, basil, etc.)
1. Preheat your oven to 350 degrees. Carefully slice off the tops of the baked potatoes. Scoop the potato flesh out into a medium-sized bowl, leaving 1/4 to 1/2 inch wall intact in each potato.
5. Add some crumbled vegan bacon (reserving some for another layer later).
9. Top each potato with additional vegan bacon and another 1/2 Tbsp cheddar cheese.