Omelet Stuffed Potatoes #FWCon
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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.
Omelet Stuffed Potatoes
Ingredients
- 2 Classic Russet Idaho® potatoes
- 2 slices bacon
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 eggs
- 1/4 c. cheese
Instructions
- 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 1/3 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.
Notes
Thank you so much for coming to Tips and Tricks Link Party! I love that you made a twist on so many great breakfast ingredients. I will be making these this week! Thank you. Pinned.
Cute and practical, Heather!
Thanks Cindy! They were actually really good and something I’ll make for brunch in the future.
This looks great. Would love to try this for the family.
Thanks! They are easy to make and something different for breakfast.