Loaded Breakfast Potatoes

Name: Loaded Breakfast Potatoes
Ingredients: 6 baking potatoes, medium; 1 tablespoon butter; 1 sweet red pepper, finally chopped; 1 orange sweet bell pepper, finally chopped; 1 green sweet pepper, finally chopped; 1 cup mushroom, finely chopped; 1/4 cup red onion, finally chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 large eggs, beaten; 1 1/4 cups shredded cheddar cheese, divided; 1/4 cup sour cream, divided; 6 bacon, strips cooked and crumbled; 3 green onions, chopped

14 ingredients

12 steps

Ingredients

6 baking potatoes, medium
1 tablespoon butter
1 sweet red pepper, finally chopped
1 orange sweet bell pepper, finally chopped
1 green sweet pepper, finally chopped
1 cup mushroom, finely chopped
1/4 cup red onion, finally chopped
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs, beaten
1 1/4 cups shredded cheddar cheese, divided
1/4 cup sour cream, divided
6 bacon, strips cooked and crumbled
3 green onions, chopped

Directions

1

Preheat oven to 375F.
2

Scrub and pierce potatoes with a fork; place on microwave safe plate.
3

Microwave, uncovered on high 15-18 minutes (depending on your microwave) or until tender, turning once.
4

When cool enough to handle, cut a thin slice of the top of each potato; discard slice.
5

Scoop out pulp, leaving 1/4 inch thick shells.
6

In large skillet, heat butter over medium heat.
7

Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender.
8

Stir in salt, pepper and 1 cup of pulp.
9

Add eggs; cook and stir until eggs are thickened and no liquid egg remains.
10

Stir in 1/2 cup cheese and 1/4 cup sour cream.
11

Bake 10-12 minutes or until heated through and cheese is melted.
12

Top with remaining sour cream; sprinkle with bacon and green onions.