Loaded Breakfast Potato Skins
Description
Leftover baked potatoes would be great to use in these breakfast potatoes. These potatoes turn out crispy on the outside and are loaded with all of your breakfast favorites: eggs, bacon and cheese! Add your choice of toppings to complete the meal.
Ingredients
4 large russet potatoes
5 large eggs, scrambled and cooked
1 T. milk
8 slices bacon, cooked and crumbled
½ t. garlic powder
½ t. paprika
¼ t. pepper
½ t. salt
2 T. olive oil
½ c. shredded Cheddar cheese
toppings: green onions, salsa, sour cream, chives
Directions
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Preheat oven to 375 degrees. Grease a baking sheet.
Scrub potatoes; prick them with a fork several times; wrap in aluminum foil; bake 1 hour.
Beat eggs with the milk; pour into a medium, greased, hot skillet; scramble until no longer runny. Place into a medium sized mixing bowl; add the cooked, crumbled bacon to the eggs.
Once the potatoes have baked and are slightly cooled, cut them in half lengthwise. Scoop out the pulp, leaving about ¼ inch of potato around the skin. Place the scooped out potato with the egg and bacon mixture.
Preheat oven to 475 degrees.
In a small bowl, mix garlic powder, paprika, pepper and salt. Lay the potato skins on prepared baking sheet, skin side up; brush with olive oil. Sprinkle half of the spices on top of the potato skins. Bake 8 minutes; remove from oven.
Sprinkle remaining spices with eggs, potato, and bacon, then fill the tops of potatoes with the eggs, potato, and bacon; top with cheese. Bake another 2 minutes or until cheese has melted.
Top with your choice of toppings.
4-6 servings.