Loaded Breakfast Potatoes Recipe By Tasty

FAVORITE LOADED BREAKFAST POTATOES

Steps:

• 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 BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.).
• Spread butter on the inside of each scooped out potato.
• Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
• Bake 25 minutes, until the egg white has cooked through.
• Serve warm with chives.
• Enjoy!

LOADED BREAKFAST SWEET POTATO RECIPE BY TASTY

Steps:

• Using a fork, poke holes on the top of the sweet potato.
• Microwave on high for 10 minutes, or until the potato can be easily pierced with a knife.
• Gently slice the sweet potato in half, lengthwise, and spread almond butter on each side. Top with banana slices, almonds, and blueberries, and drizzle with honey.
• Enjoy!

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

LOADED BREAKFAST POTATOES

Steps:

• Preheat oven to 375F.
• Scrub and pierce potatoes with a fork; place on microwave safe plate.
• Microwave, uncovered on high 15-18 minutes (depending on your microwave) or until tender, turning once.
• When cool enough to handle, cut a thin slice of the top of each potato; discard slice.
• Scoop out pulp, leaving 1/4 inch thick shells.
• In 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 of pulp.
• 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.
• Bake 10-12 minutes or until heated through and cheese is melted.
• Top with remaining sour cream; sprinkle with bacon and green onions.

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

ONE-PAN BREAKFAST POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 500˚F (260˚C).
• Dice potato, red bell pepper, and onion. Place on a baking sheet.
• Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated and spread into an even layer.
• Bake for 30 minutes, stirring every 10-15 minutes.
• Serve with your favorite breakfast sides.
• Enjoy!

LOADED BREAKFAST POTATOES

Steps:

• Place potatoes in a microwave-safe dish and cover with water. Cover and microwave on high for 4-5 minutes or until tender., Meanwhile, in a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Drain potatoes; saute in drippings until lightly browned. Add the ham, cheese, salt, pepper and bacon. Cook and stir over medium heat until cheese is melted. Serve with sour cream.

LOADED TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.