Breakfast has never been my favorite meal. I’m not a huge fan of the eggs, cured meats, and juice that go along with breakfast. Whenever I do eat breakfast I generally tend to go for something sweet like pancakes or waffles with a side of potatoes. Really, no matter what I get for breakfast i always order a side of potatoes. They are one of my weaknesses and breakfast potatoes are awesome. I like home fries, I like hash browns, I like skillet potatoes. My newest creation combines my favorite potatoes with one of my husbands favorites, the omelet. Together I baked them in to one delicious stuffed potato.
I’m not really sure where the idea came from except for the fact that I had eaten a whole lot of stuffed potatoes skins at a dinner last weekend and have wanting to recreate them. I took the idea of the stuffed potato skins, breakfast potatoes, and omelets and made them into one. I cooked the potatoes and hollowed them out to make the vessel for the omelets. Then I fried up some bacon, peppers, and potato with seasonings. I mixed everything together with egg and cheese then poured it into the potato skins.
After baking in the oven they looked great. The egg firmed up into a omelet inside the potato skins and the different colors really stood out. When I sliced into the potatoes the filling stayed mostly in the potato. The combination of the potato skin with the eggs, cheese, and peppers was delicious. It was also a fun twist on traditional breakfast potatoes.
Do you have a twist on breakfast potatoes? Do you want to enter it in a contest? Idaho Potato is sponsoring a contest to re-invent the breakfast potato for the Food & Wine Conference coming up in July! First prize is $500, a ticket to the Food & Wine Conference, and other great prizes.
- 2 Classic Russet Idaho® potatoes
- 2 slices bacon
- ½ red pepper, diced
- ½ green pepper, diced
- ½ t. salt
- 1 t. pepper
- 3 eggs
- ¼ c. cheese
- Poke holes in both potatoes and place them in the microwave for 6 minutes. Halfway through the time flip the potatoes over. Remove from the microwave and allow to cool for 5 minutes.
- Preheat the oven to 375 degrees. Spray an 8 x 8 baking dish with cooking spray and set aside.
- Cut the potatoes in half. Using a spoon, scoop out the middle of the potatoes, leaving a 1 inch rim. Set the potato halves aside.
- Chop ⅓ c. of the potato middles and place in a bowl along with the red pepper and green pepper.
- Place the bacon in a small skillet and cook over medium high heat for 4-5 minutes per side or until browned. Remove from pan and drain on a paper towel lined plate.
- Add the potatoes and peppers to the pan with the bacon grease and cook over medium heat for 4-5 minutes or until the peppers begin to soften.
- In a medium bowl beat the eggs. Add in the salt, pepper, and cheese and mix well. Add the pepper mixture and mix.
- Crumble the bacon into the egg mixture and mix well. Pour the egg mixture into the four potato skins, filling almost to the top.
- Carefully place the potato skins in the prepared baking dish and place in the oven. Bake for 10-12 minutes or until the centers of the omelet are set. Remove from oven and allow to cool for 3-4 minutes before serving.