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Potato Skins for Breakfast




Source of Recipe


Marla


List of Ingredients




Breakfast Potato Skins


4 large russet potatoes
5 large eggs
1 tablespoon water
1 -2 tablespoon butter (do not substitute margarine)
3 tablespoons vegetable oil
1/2 teaspoon sea salt (or regular table salt)
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
6 -8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese
6 -8 green onions, sliced
2 cups sour cream


Recipe




Bake potatoes in the microwave for 10 minutes; turn over and bake another 8-10 minutes.

Set aside to cool.

Melt butter in skillet over medium heat.

Beat eggs in a bowl; add water; beat a little more.

Add eggs to skillet and scramble until done.

Set aside.

Once potatoes have cooled enough to be handled, cut them lengthwise and scoop out the pulp, leaving about 1/4 inch layer of pulp in the skins; discard pulp (or save for something else).

Place skins upside down (skin side up) on a greased baking sheet.

Combine oil, garlic powder, paprika, salt and pepper in a bowl; brush all over each skin.

Bake at 475 degrees for about 8 minutes; turn over and bake another 6 minutes.

Remove baked skins from oven.

Fill each skin with scrambled eggs and sprinkle top with cheese.

Return to oven long enough to melt the cheese, about 1 minute.

Remove from oven and add sour cream, bacon and green onions.