Omelet Stuffed Potatoes #FWCon
  • 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
  1. 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.
  2. Preheat the oven to 375 degrees. Spray an 8 x 8 baking dish with cooking spray and set aside.
  3. 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.
  4. Chop ⅓ c. of the potato middles and place in a bowl along with the red pepper and green pepper.
  5. 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.
  6. 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.
  7. In a medium bowl beat the eggs. Add in the salt, pepper, and cheese and mix well. Add the pepper mixture and mix.
  8. Crumble the bacon into the egg mixture and mix well. Pour the egg mixture into the four potato skins, filling almost to the top.
  9. 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.
A Hezzi-D original recipe
Recipe by Hezzi-D's Books and Cooks at