The Super Bowl has become such a major event that you probably wouldn’t blink an eye if you were invited to a game-day celebration that starts around the same time you’d typically be having Sunday brunch. To prepare for the endless wings and nachos you’re bound to devour during the Super Bowl, start out strong with breakfast potato skins.
Scramble eggs with red bell peppers and green onions (or use whatever you have on hand—broccoli, red onions, black beans, cooked sausage, shredded chicken, anything goes) and scoop the mixture into mostly hollowed-out baked potatoes. Dust the tops of the potatoes with a thick layer of shredded Jack or Cheddar cheese, then pop them in the oven. Finish each tater with a handful of bacon bits, because why not?
Preheat oven to 500°F. Place potatoes on a rimmed baking sheet, and bake in preheated oven until potatoes are cooked through, about 50 minutes. Slice potatoes in half lengthwise, let potatoes cool slightly, about 10 minutes. Scoop cooked potato from skins, leaving about 1/4-inch of potato intact. Reserve scooped potato for another use. Adjust oven temperature to broil, andplace rack 6 inches from heat.
Cook bacon in a large skillet over medium-high until crisp, about 8 minutes. Remove bacon from skillet, and reserve 2 tablespoons of the drippings in skillet; discard remaining drippings.
Add bell pepper and 1/2 cup of the scallions (all of the white parts and some of the green parts) to skillet over medium-high. Cook mixture, stirring often, until slightly softened, about 4 minutes.
Pour eggs over bell pepper mixture in skillet; sprinkle with salt. Scramble eggs until they are cooked, but still very moist. Spoon egg mixture evenly into the 4 potato skin shells; top each with cheese, and place potato skins on baking sheet. Broil until cheese is melted and bubbly, 3 to 4 minutes.
Top each stuffed potato skin with sour cream, hot sauce, and remaining chopped scallions. Serve immediately.
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