Breakfast Stuffed Potato Skins

RH Staff

From: Owner Lynn Winters and Chef Sara Gibbs, Lynn's Paradise Cafe, Louisville, KY. Yield: 4 servings.

20 frozen potato skins

Chive Sour Cream:
8 oz. sour cream
3 Tbsp. minced fresh chives
1/2 tsp. kosher salt
1/2 tsp. coarsely ground black pepper

Goulda Bacon Scramble:

1 Tbsp. butter
1 Tbsp. vegetable oil
3 oz. diced red onions
8 oz. peppered bacon, cooked until crisp, drained and minced
12 large eggs, well blended
4 oz. grated Gouda cheese
5 oz. diced fresh tomatoes tossed with a pinch of salt
for garnish, extra chopped chives

Preheat convection oven to 400°F. Place 20 frozen potato skins on a sheet pan, sprinkle with salt and pepper and bake 10-15 minutes until crisp and golden brown.

Meanwhile, prepare chive sour cream by blending all ingredients together in small bowl. Chill until ready to use.

For scramble: Heat large nonstick saute pan over medium-high heat. Add butter and vegetable oil and heat until sizzling. Add onions and saute until slightly softened. Add diced peppered bacon, and saute until heated through. Stir in beaten eggs. After they begin to set, stir slowly from edge to edge with heat-resistant rubber spatula until large curds form, about 4 minutes. Cook eggs until firm throughout, and fold in Gouda. When cheese melts, remove from heat and stir in tomatoes.

Remove potato skins from oven. Fill each with about 1/4 cup egg mixture and garnish with about 1 Tbsp. chive sour cream. Plate 5 per order and garnish with chopped chives.