Loaded Breakfast Potatoes

Recipe by Bonnie G 2
READY IN: 55mins
SERVES: 6
YIELD: 6 Potatoes
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 375F.
  • Scrub and pierce potatoes with a fork; place on microwave safe plate.
  • Microwave, uncovered on high 15-18 minutes (depending on your microwave) or until tender, turning once.
  • When cool enough to handle, cut a thin slice of the top of each potato; discard slice.
  • Scoop out pulp, leaving 1/4 inch thick shells.
  • In large skillet, heat butter over medium heat.
  • Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender.
  • Stir in salt, pepper and 1 cup of pulp.
  • Add eggs; cook and stir until eggs are thickened and no liquid egg remains.
  • Stir in 1/2 cup cheese and 1/4 cup sour cream.
  • Bake 10-12 minutes or until heated through and cheese is melted.
  • Top with remaining sour cream; sprinkle with bacon and green onions.