Breakfast Potato Skins

Name: Breakfast Potato Skins
Ingredients: 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

13 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"1","2":"Bake potatoes in the microwave for 10 minutes; turn over and bake another 8-10 minutes. Set aside to cool.","5":"2","7":"Melt butter in skillet over medium heat.","10":"3","12":"Beat eggs in a bowl; add water; beat a little more. Add eggs to skillet and scramble until done. Set aside.","15":"4","17":"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).","20":"5","22":"Place skins upside down (skin side up) on a greased baking sheet.","25":"6","27":"Combine oil, garlic powder, paprika, salt and pepper in a bowl; brush all over each skin.","30":"7","32":"Bake at 475 degrees for about 8 minutes; turn over and bake another 6 minutes.","35":"8","37":"Remove baked skins from oven.","40":"9","42":"Fill each skin with scrambled eggs and sprinkle top with cheese.","45":"10","47":"Return to oven long enough to melt the cheese, about 1 minute.","50":"11","52":"Remove from oven and add sour cream, bacon and green onions."}