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If you're searching for a hearty breakfast option that not only satisfies your hunger but also delights your taste buds, look no further than the Loaded Baked Potato Breakfast Skillet. This dish brings together a medley of flavors and textures, with crispy, golden potatoes serving as the base, savory bacon adding a smoky richness, and creamy eggs crowning the ensemble. Each bite is a delicious combination of crunchy, tender, and creamy elements that will transform your morning routine.

Loaded Baked Potato Breakfast Skillet

Start your morning off right with a Loaded Baked Potato Breakfast Skillet! This hearty dish combines crispy russet potatoes, savory bacon, and creamy eggs for a mouthwatering breakfast experience. Packed with nutrients, it’s perfect for busy weekdays or a leisurely weekend brunch. Customize it with your favorite veggies and flavors for a delicious twist. Get ready to impress your family and energize your day with every satisfying bite!
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Ingredients
  

4 medium russet potatoes, peeled and diced

6 slices of bacon, chopped

1 cup shredded cheddar cheese

4 large eggs

1 small onion, diced

1 bell pepper (any color), diced

3 green onions, chopped

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Sour cream (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Potatoes: In a pot of boiling salted water, cook the diced potatoes for about 10 minutes, or until fork-tender. Drain and set aside.

    Cook the Bacon: In a large, oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and let it drain on paper towels, leaving the rendered fat in the pan.

      Sauté Vegetables: In the same skillet with the bacon grease, add diced onion and bell pepper. Sauté for 5-7 minutes until soft and caramelized. Add the garlic powder, paprika, salt, and pepper, cooking for an additional minute.

        Combine Ingredients: Add the drained potatoes to the skillet, stirring to combine everything evenly. Cook for about 5 minutes, allowing the potatoes to get slightly crispy.

          Add Bacon and Cheese: Reduce the heat to low, add the cooked bacon back to the skillet, and sprinkle the shredded cheddar cheese over the mixture.

            Cook the Eggs: Create 4 wells in the potato mixture. Crack an egg into each well. Cover the skillet with a lid (or aluminum foil) and cook on low heat until the eggs are set to your liking (about 5-7 minutes for runny yolks or longer for firmer yolks).

              Garnish and Serve: Once eggs are done, sprinkle with chopped green onions and fresh parsley. Serve hot with a dollop of sour cream on top.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings