Best Loaded Breakfast Potatoes Recipes
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
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.
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.
FAVORITE LOADED BREAKFAST POTATOES RECIPE
My four young children are experts eating with their hands. These â??brunchskinsâ? with veggies make easy finger food they love to handle. -Mindy Campbell, Rapid City, Michigan
Provided by @MakeItYours
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.
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
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