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