Loaded Breakfast Potato Skins
Ingredients:
• 3 large russet potatoes
• 1 tbsp olive oil
• Salt & black pepper, to taste
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 4 strips cooked bacon, crumbled
• 2 green onions, sliced
• Optional: drizzle of chipotle mayo or sour cream
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Instructions:
1. Prep and Bake the Potatoes:
• Preheat oven to 400°F (200°C).
• Scrub the potatoes clean and pierce with a fork. Rub with olive oil, salt, and pepper.
• Bake directly on the oven rack for about 45–50 minutes or until fork tender.
• Let cool slightly, then slice each potato in half lengthwise and scoop out most of the insides, leaving a 1/4-inch shell.
2. Scramble the Eggs:
• In a non-stick skillet, lightly scramble the eggs until just set. Season with a little salt and pepper.
3. Assemble:
• Place the potato skins on a foil-lined baking sheet.
• Fill each with scrambled eggs, top with shredded cheese and crumbled bacon.
4. Bake Again:
• Return to the oven and bake for 10 minutes, or until cheese is melted and bubbly.
5. Top & Serve:
• Drizzle with chipotle mayo or sour cream.
• Garnish with green onions and serve hot.