LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Breakfast Stuffed Potato Skins
| Breakfast Stuffed Potato Skins | Print |
Recipe By: Alice Morrow
Breakfast Stuffed Potato Skins
Ingredients
- 4 large russet potatoes
- 5 large eggs
- 1 T. water
- 2 T. butter
- 3 T. vegetable oil
- Sea salt, garlic powder, paprika, black pepper
- 8 slices bacon, cooked or crumbled
- 2 c. shredded sharp cheddar cheese
- 6 green onions, chopped
- 2 c. sour cream, salsa, bacon, green onions, etc.
Instructions
- Pierce potatoes with fork and place potatoes in microwave 8-10 minutes on one side and the 8 minutes on the other side. Insert with toothpick to test for doneness. Set aside to cool.
- Melt butter in skillet.
- Beat eggs in bowl. Add water and beat a little more.
- Add eggs to skillet and scramble until done. Set aside.
- Once potatoes are cool enough to handle, cut lengthwise and scoop out pulp. Leave about ¼” of pulp in skin. Discard pulp or use in another recipe.
- Place skins upside down (skin side up) on a greased baking sheet.
- Combine oil, garlic powder, salt, pepper and paprika in a bowl (about ¼-1/2 t. of each.)
- Brush all over each skin.
- Bake at 475 oven for about 6-8 minutes. Remove from oven.
- Turn skins over and fill each with scrambled eggs and sprinkle cheese on top.
- Return to oven long enough to melt the cheese.
- Remove from oven and serve with added salsa, sour cream, bacon, green onions, etc.
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