Focused recipe
Loaded Breakfast Potato
A hearty baked potato stuffed with scrambled eggs, sautéed vegetables, cheddar cheese, sour cream, and crispy bacon. Perfect for a filling breakfast to start your day.
Cuisine not specified Updated 11/13/2015
Ingredients
Measured from the catalog payload.
- 4 pieces baking potato
- 3 tablespoons butter
- 1 piece sweet onion chopped
- 1 piece red bell pepper cubed
- 1 cup white mushroom chopped
- 1 cup sour cream
- 1 cup sharp cheddar cheese shredded
- 4 pieces egg beaten
- 1/4 cup green onion sliced
- 6 strips bacon strip
- salt
- pepper
Instructions
10 cooking steps
- Wash the potato under running water and make sure to scrub the surface thoroughly. Prick holes around the potato using a fork. Place it on a plate and microwave for 15 minutes.
- Let the potato cool down. Slice a portion off the top, then scrape out the potato from the sliced portion. Make the potato as hollow as possible. Set aside.
- Melt butter in a pan.
- Sauté the onion, mushrooms, and bell pepper until the onion and mushrooms become soft. Add a pinch of salt and ground black pepper.
- Push the sautéed vegetables to the side and pour in the beaten eggs. Continue to cook the eggs while gently stirring, similar to scrambled eggs. When the eggs get half cooked, blend them with the vegetables. Make sure that the eggs and veggies are well blended.
- Add the shredded cheese and stir in 1/4 cup of sour cream. Turn the heat off and continue stirring until the sour cream and cheese are mixed with the rest of the ingredients.
- Preheat oven to 350°F. Fill the cavity of the potato with the cooked egg mixture and add more mixture on top. Bake for 11 to 14 minutes.
- Remove from the oven and let cool. Top with crumbled bacon, remaining sour cream, and green onion.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Breakfast No tags Public recipe Revision 1