Loaded Breakfast Potatoes Recipe By Tasty Food

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.

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!

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 BREAKFAST POTATOES RECIPE BY TASTY

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!

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.

MINI LOADED BAKED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Spread the potatoes on the prepared baking sheet and use a fork to poke several holes in each potato to allow steam to escape. Toss the potatoes with the olive oil, salt, garlic powder, and black pepper until well coated.
• Bake the potatoes for about 30 minutes, or until tender.
• While the potatoes bake, prep your favorite toppings.
• Remove the potatoes from the oven and use a paring knife to cut almost all the way in half, leaving the bottom intact so the potato halves remain attached. Spoon sour cream into the openings, then top with bacon, cheddar, and scallions.
• Serve immediately.
• Enjoy!

LOADED HASSELBACK POTATO RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Lay 2 chopsticks about 2-3 inches apart on a cutting board.
• Place a potato lengthwise between the chopsticks, making sure the potato touches the cutting board.
• Make ¼-inch slices across the potato, making sure you do not cut through the bottom of the potato. The chopsticks will help serve as a bumper of sorts to prevent this from happening. Repeat with the second potato.
• Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes.
• Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up. To have a better separation between the slices, pull the slices apart before they are baked.
• Remove the potatoes and lower the oven heat to 350°F (180°C).
• Place a square of cheddar cheese in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted and starting to bubble.
• Garnish each potato with a dollop of sour cream, bacon, and green onions.
• Serve and enjoy!