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Favorite Loaded Breakfast Potatoes

Name: Favorite Loaded Breakfast 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

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Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 10 min.

Makes

6 servings

My four young children are experts at eating with their hands. This breakfast potato recipe (or "brunchskins") with veggies makes an easy finger food that they love. —Mindy Campbell, Rapid City, Michigan

Favorite Loaded Breakfast Potatoes Recipe photo by Taste of Home

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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

Directions

Preheat oven to 375°. Scrub and pierce potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 15-18 minutes or until tender, turning once.
When cool enough to handle, cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving 1/4-in.-thick shells.
In a large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup pulp (save remaining pulp for another use). Add eggs; cook and stir until eggs are thickened and no liquid egg remains. Stir in 1/2 cup cheese and 1/4 cup sour cream.
Spoon egg mixture into potato shells. Place on a 15x10x1-in. baking pan. Sprinkle with remaining 3/4 cup cheese. Bake 10-12 minutes or until heated through and cheese is melted. Top with remaining sour cream; sprinkle with bacon and green onions.

Breakfast Potato Tips

What are some other ways to make breakfast potatoes?

There are a lot of ways to make breakfast potatoes. You might like fresh potatoes that are cubed like home fries, hash browns from frozen shredded potatoes or a homey potato casserole to start your day. If you’re not sure what you want, these breakfast potato recipes can provide some inspiration.

What should I do with the extra potato pulp?

Use the extra potato pulp to make potato pancakes or stir it into soups, chowders and casseroles. You could also turn the extra potato pulp into mashed potatoes and then use it in recipes that use leftover mashed potatoes.

Is a baked potato healthy for breakfast?

Baked potatoes can be healthy for breakfast. Just be sure to use a modest amount of ingredients like cheese, butter and sour cream, because they're high in saturated fat.

Research contributed by Peggy Woodward, Senior Food Editor

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 stuffed potato: 467 calories, 23g fat (11g saturated fat), 229mg cholesterol, 607mg sodium, 45g carbohydrate (5g sugars, 6g fiber), 21g protein.