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Breakfast Twice Baked Potato

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Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Side DishMain DishSchool Foodservice

Prep Time

45 Mins

Cook Time

20 Mins

Serving

Serves 2

Ingredients

+

Breakfast Twice Baked Potato

  • 2 potatoes
  • 1 cup eggs, beaten
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated onion
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup diced red onion
  • 1/3 cup diced red and green peppers
  • 2 ounces diced ham, diced 2 ounces

Preparation

  1. Bake potatoes and cool. Cut a canoe shape and scoop out the insides of the potato into a bowl, leaving enough to hold the canoe shape up.
  2. Sauté the onions and peppers to soften. Allow to cool.
  3. Whisk egg with black pepper, garlic and granulated onion. Fully incorporate the eggs with the cooled potato insides.
  4. Add the potato and egg mixture to the veggies and stir in the diced ham and cheese to incorporate.
  5. Spoon mixture back into potato skin canoes.
  6. Bake at 350°F until internal temperature reaches 165

 

Never baked a potato before?  See How to Make a Baked Potato

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Recipe By: South Windsor High School

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