Loaded Breakfast Potatoes Recipe By Tasty Recipes

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!

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

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 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 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!

BREAKFAST POTATO VOLCANOES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• On a cutting board, peel potatoes then cut each in half widthwise.
• Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
• Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
• Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
• Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
• Bake for 45 minutes, or until bacon reaches desired crispiness.
• Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
• Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
• Sprinkle chives over the egg.
• Bake for 6 to 12 minutes depending on how well done you would like your eggs.
• Let cool before serving.
• Enjoy!

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!

LOADED BREAKFAST SKILLET

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
• Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
• Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

LOADED HASSELBACK POTATOES & DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut the potatoes widthwise about ⅛ inch (8 mm) apart, and ¼ inch (6 mm) from the bottom.
• Soak the potatoes in water for at least 15-20 minutes to remove some of the starch in the potatoes and to allow the cuts to open wider.
• In a large bowl, mix together the cream cheese, 2 cups (200g) of cheddar, bacon, sour cream, and green onions.
• Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.
• Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.
• Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.
• Once finished, fill the middle of the skillet with the bacon cheddar dip.
• Top with the remaining cheddar cheese.
• Continue baking at 400˚F (200˚C) for 10-15 minutes or until the cheese is melted and golden brown .
• Enjoy!