cocktails

cocktails

Friday, March 9, 2012

BREAKFAST BAKED POTATO SKINS

BREAKFAST BAKED POTATO SKINS
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8 potatoes
3 TBS. olive oil, divided
1TBS. salt
1tsp. pepper
1 tsp. paprika
8 slices bacon, cooked until crisp and crumbled
3 green onions, sliced thinly
1 cup cheddar cheese, shredded
5 eggs
1 TBS. butter
salt and pepper
1 cup sour cream
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Pre-heat oven 400*
Scrub potatoes and dry completely.
In a small bowl combine
2 TBS. oil, salt, pepper and paprika.
Rub a small amount on each potato.
Placing them in the center of pre-heated oven.
Bake 1 hour. Cool. Slice potatoes in half.
Scoop out pulp, leaving 1/4" on skins.
Brush skins with remaining oil
and season with salt and pepper.
Bake @ 400* for 20 minutes.
Scramble eggs in 1 TBS. butter and
season with salt and pepper.
Top skins with scrambled eggs, bacon,
cheese and green onions. Pop back into 400*
oven and cook until cheese has melted
and skins have heated through.
Serve sour cream on the side.
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Potatoes can be made the day in advance.
Topped then baked when ready to serve.
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