A delightful twist on breakfast with loaded potato skins filled with scrambled eggs, cheese, and savory toppings.
Microwave the potatoes for 10 minutes, turning them over halfway through, until they are tender when pierced with a toothpick.
Piercing the potatoes with a fork before microwaving can help them cook evenly and prevent bursting.
Let the potatoes cool until they are safe to handle.
Cooling the potatoes makes them easier to handle and prevents burns.
Cut the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch layer inside the skins.
Save the scooped-out potato flesh for another recipe, like mashed potatoes or soup.
Melt the butter in a skillet over medium heat.
Using a non-stick skillet can make cooking and cleaning easier.
Beat the eggs with water in a bowl, then pour into the skillet and scramble until cooked through.
Stir the eggs gently for soft and fluffy scrambled eggs.
Brush the potato skins with a mixture of garlic powder, paprika, salt, and pepper.
Ensure even seasoning for a consistent flavor.
Bake the potato skins at 475°F (245°C) for 8 minutes, skin side up.
Preheating the oven ensures the skins become crispy.
Fill each potato skin with scrambled eggs and sprinkle with shredded cheese.
Press the cheese gently into the eggs to help it melt evenly.
Bake the filled potato skins for 1 minute, just until the cheese melts.
Keep an eye on the oven to avoid overcooking the cheese.
Top with bacon, green onions, and sour cream before serving.
Add the sour cream last to help other toppings stick.
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