Name: Favorite Loaded Breakfast Potatoes
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 6 medium baking potatoes (about 3 pounds) -; 1 tablespoon butter -; 1 each small sweet red, orange and green pepper, finely chopped -; 1 cup finely chopped fresh mushrooms -; 1/4 cup finely chopped red onion -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 6 large eggs, beaten -; 1-1/4 cups shredded cheddar cheese, divided -; 1/4 cup plus 6 tablespoons sour cream, divided -; 6 bacon strips, cooked and crumbled or 1/3 cup bacon bits -; 3 green onions, chopped -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Favorite Loaded Breakfast Potatoes

1. 6 medium baking potatoes (about 3 pounds) -

2. 1 tablespoon butter -

3. 1 each small sweet red, orange and green pepper, finely chopped -

4. 1 cup finely chopped fresh mushrooms -

5. 1/4 cup finely chopped red onion -

6. 1/2 teaspoon salt -

7. 1/4 teaspoon pepper -

8. 6 large eggs, beaten -

9. 1-1/4 cups shredded cheddar cheese, divided -

10. 1/4 cup plus 6 tablespoons sour cream, divided -

11. 6 bacon strips, cooked and crumbled or 1/3 cup bacon bits -

12. 3 green onions, chopped -

How to cook deliciously - Favorite Loaded Breakfast Potatoes

1. Stage

Preheat the oven to 375° F. Scrub and pierce the potatoes with a fork, then place them on a microwave-safe plate. Microwave, uncovered, on high for about 15 to 18 minutes or until tender, turning once.

2. Stage

When they're cool enough to handle, cut a thin slice off the top of each potato and discard that slice. Scoop out the pulp, leaving 1/4-inch thick shells.

3. Stage

In a large skillet, heat the butter over medium heat. Add the peppers, mushrooms and red onion, then cook and stir for four to six minutes or until tender. Stir in the salt, pepper and one cup of pulp (save the remaining pulp for another use). Add the eggs and cook and stir until the eggs are thickened and no liquid egg remains. Stir in a 1/2 cup of the cheese and a 1/4 cup of the sour cream.

4. Stage

Spoon the egg mixture into potato shells, then place them on a baking pan. Sprinkle the potatoes with the remaining 3/4 cup of cheese. Bake for 10 to 12 minutes or until they're completely heated through and the cheese is melted. Top with the remaining sour cream, then sprinkle with bacon and green onions.