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Friday, May 17, 2013

Iconic Appetizer for Breakfast

I love potato skins.  When I saw this recipe by Redhair Mac on I was really impressed by the idea of having an appetizer for breakfast.


Doesn't it look delicious??   All looks good and the recipe reads well BUT there is a zinger at the end.  Wait for it ...

4 large russet potatoes

5 large eggs

1 tablespoon water

1 -2 tablespoon butter (do not substitute margarine)

3 tablespoons vegetable oil

1/2 teaspoon
sea salt (or regular table salt)

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/8 teaspoon pepper

6 -8 slices bacon, cooked and crumbled

2 cups shredded cheddar cheese

6 -8
green onions, sliced

2 cups sour cream

Bake potatoes in the microwave for 10 minutes; turn over and bake another 8-10 minutes. Set aside to cool.

Melt butter in skillet over medium heat.
Beat eggs in a bowl; add water; beat a little more. Add eggs to skillet and scramble until done. Set aside.

Once potatoes have cooled enough to be handled, cut them lengthwise and scoop out the pulp, leaving about 1/4 inch layer of pulp in the skins; discard pulp (or save for something else).

Place skins upside down (skin side up) on a greased baking sheet.

Combine oil, garlic powder, paprika, salt and pepper in a bowl; brush all over each skin.

Bake at 475 degrees for about 8 minutes; turn over and bake another 6 minutes.

Remove baked skins from oven.

Fill each skin with scrambled eggs and sprinkle top with cheese.

Return to oven long enough to melt the cheese, about 1 minute.

Remove from oven and add sour cream, bacon and green onions.

O.K. - here is the zinger!!

Nutritional Facts for Breakfast Potato Skins
Serving Size: 1 (656 g)

Servings Per Recipe: 4

Calories 1002.1 Calories from Fat 596 59%!!!!!!!!!!!

WOW!    Those calories make this recipe almost forbidden. Don't say I didn't warn you.

Have a great weekend.  Meanwhile .... keep it simple and make it real.



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