FAVORITE LOADED BREAKFAST POTATOES
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
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 467 calories, Fat 23g fat (11g saturated fat), Cholesterol 229mg cholesterol, Sodium 607mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein.
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
LOADED BREAKFAST POTATOES
My kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. -Tena Kropp, Aurora, Illinois
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 273 calories, Fat 16g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 776mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.
ONE-PAN BREAKFAST POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, red bell pepper, small white onion, olive oil, dried rosemary, garlic, paprika, salt, pepper
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 282 calories, Carbohydrate 51 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, Sugar 7 grams
LOADED BREAKFAST POTATOES RECIPE BY TASTY
Here's what you need: medium potatoes, onion, bacon, green onion, salt, pepper, taco seasoning, olive oil
Provided by Alvin Zhou
Categories Breakfast
Yield 2 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F (220°C).
- Combine all ingredients in a 9x9 inch (23x23 cm) square baking dish and mix evenly.
- Bake for 30 minutes, flipping every 10 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 495 calories, Carbohydrate 36 grams, Fat 27 grams, Fiber 4 grams, Protein 24 grams, Sugar 4 grams
BREAKFAST BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, butter, cheddar cheese, bacon, eggs, salt, pepper, fresh chives
Provided by Vaughn Vreeland
Categories Breakfast
Yield 3 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 534 calories, Carbohydrate 55 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, Sugar 2 grams
LOADED BREAKFAST SKILLET
Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.
Provided by Dorinda Medley
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
- Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
- Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 43.1 g, Cholesterol 225.6 mg, Fat 18.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 8.8 g, Sodium 567.1 mg, Sugar 3.2 g
BREAKFAST POTATOES
These cheesy potatoes are a super morning side dish. I prepare them often for my husband and myself. They go great with just about any breakfast main dish. -Judy Dupree, Thief River Falls, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Coat a 9-in. microwave-safe plate with cooking spray. Arrange potato and onion slices on plate; sprinkle with seasonings. Cover and microwave on high for 9-10 minutes or until potatoes are tender, adding cheese in the last 30 seconds of cooking.
Nutrition Facts : Calories 180 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 611mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
LOADED BREAKFAST POTATOES
Found this on TOH and was blown away when we made it, was enjoyed by adults and kids alike, and using the microwave to bake the potatoes made the whole process go fast.
Provided by Bonnie G 2
Categories Breakfast
Time 55m
Yield 6 Potatoes, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 380.9, Fat 20.3, SaturatedFat 10.1, Cholesterol 226.2, Sodium 511.9, Carbohydrate 33.3, Fiber 4.1, Sugar 4.7, Protein 17
LOADED BREAKFAST SWEET POTATO RECIPE BY TASTY
Here's what you need: sweet potato, almond butter, banana, almond, blueberry, honey
Provided by Crystal Hatch
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 6
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!
Nutrition Facts : Calories 497 calories, Carbohydrate 71 grams, Fat 21 grams, Fiber 11 grams, Protein 12 grams, Sugar 28 grams
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