Name: Breakfast Baked Potatoes
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 servings
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

Hearty, savory and packed with protein, these breakfast baked potatoes are a fantastic dish to serve at your next brunch party.

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

Instructions

1 Cook the potatoes

2 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 15 to 18 minutes or until tender, turning once.

3 Scoop out the potatoes

4 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.

5 Make the filling

6 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 1 cup of potato 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.

7 Bake the potatoes

8 Spoon the egg mixture into the 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.