These bacon egg & cheese potato skins were inspired by the classic Jersey breakfast, a BEC (bacon, egg, & cheese on a bagel). I wanted to have the same flavor but with a healthier, homemade taste.
Let me know if you try them!
3 baking potatoes
1/2 green bell pepper
1/2 red bell pepper
1/4 small red onion
~1-2 tsp. cooking oil
4 slices bacon
4 eggs, scrambled
1/2 tbsp. butter
1/4 cup shredded cheddar cheese
Wash potatoes and cut them in half.
Put in a pot with water and let them boil for about 10 minutes or so. You want them to be kind of soft but not TOO soft that they fall apart when you try to scoop out the potato.
While the potatoes boil, preheat your oven to 425 and chop your veggies. Saute in a little bit of oil and season with salt & pepper.
Fry the bacon. Set aside.
Take the potatoes out of the boiling water and let them cool for a few minutes before handling them. When they've cooled down, grab a spoon and scoop out the majority of the potato so you're left with the skins.
Put the skins on a baking sheet and spray with cooking spray, season with salt & pepper. Put them in the oven for 10 minutes or so until they're slightly crispy.
Scramble the eggs in a little bit of butter (or you can use some kind of cooking spray.) Add the veggies & crumble your bacon to the eggs.
When potatoes have crisped up, remove them from the oven. Add the egg mixture. Top with cheddar cheese. Put them back in the oven just for a minute or two until the cheese has melted!