Easy Loaded Breakfast Potato Skins Ideas Recipe

Easy Loaded Breakfast Potato Skins Ideas Recipe - I’ve worked from home for ten years now, which means I’ve probably answered the question “So—what do you do all day?” at least ten thousand times, and I want you to know that I have never once answered honestly. I mean, sure, I cook, update my website, and freelance, while also doting on my kids—but I think, if you could really peer deep into my brain waves, you’d see me spending an unholy amount of time trying to make totally unacceptable foods seem safe enough for routine consumption.
Case in point: loaded potato skins, which were the star of the party at the local strip-mall TGI Fridays when I was in high school. Potatoes are scooped out, fried to make a giant cup-shaped, deeply golden French fry, then filled with all sorts of amazing things, like cheese, sour cream, chives, and bacon. Alas, I do not have the metabolism (or, thank goodness, decision-making skills) of a 17-year-old, and so I’ve taken to making them this way instead: they’re baked, not fried; they actually contain protein in the form of a whole egg; and they require only a modicum of cheese, bacon, and sour cream to make them seem indulgent. And then I try to pass them off as breakfast, and they’re a huge hit; they’re also great for crowds, because you can prep everything in advance and then just bake the eggs when you’re ready to eat.

Makes 8 potato skins
Serving 4
Easy Loaded Breakfast Potato Skins Ideas Recipe

Ingredients for Loaded Breakfast Potato Skins Recipe

  • 4 large russet or Maris Piper potatoes, scrubbed clean
  • 3 slices (about 85 grams) bacon
  • 15 grams (1 tablespoon) butter, melted
  • Salt
  • 85 grams (1 cup) grated mature cheddar
  • 8 medium or large eggs
  • Freshly ground black pepper
  • 80 grams (⅓ cup) sour cream
  • 1 spring onion, thinly sliced

Directions for Loaded Breakfast Potato Skins Recipe

  1. Heat the oven to 200°C/gas 6. Prick the potatoes all over with a fork. Bake for 50 to 60 minutes, until crisp-tender. Leave the oven on, and cool the potatoes on a rack until you’re able to pick them up with a towel, about 5 minutes.
  2. Meanwhile, in a medium frying pan, cook the bacon until crisp. Chop or crumble, and set aside.
  3. to make the potatoes Halve them, and scoop out the centers, leaving a little potato flesh (about a ¼-inch wall) in the skins. Brush the insides and outsides with melted butter, then sprinkle with salt. Bake facedown for 5 minutes, flip faceup, sprinkle the centers with 1 tablespoon cheese each, then bake for 5 minutes more.
  4. Crack an egg into each half. Sprinkle with the remaining cheese, and bake for 10 to 15 minutes, until the whites are set and the yolks are loose. (You’ll want to keep an eye on these after 10 minutes.) Some eggs might finish before others; take them out as they do.
  5. Grind black pepper over the eggs as soon as they come out of the oven. Serve each egg cup with a dollop of sour cream, plus spring onions and bacon on top. Eat immediately. Pretend you’re back in high school—uh, in a good way.

Note: To make this vegetarian, just skip the bacon. You can also scramble the egg, which I do for my kid who is suspicious of runny yolks. To add some vegetables, sauté a little spinach, or chop a few steamed broccoli florets, and scoop onto the potatoes before you add the egg; but unless your potatoes are extra-large, limit the amount to a scant 1 tablespoon per potato-skin cup.

0 Response to "Easy Loaded Breakfast Potato Skins Ideas Recipe"

Post a Comment

Iklan Tengah Artikel 1