Ingredients

4 large russet potatoes

5 large eggs

1 tablespoon water

1 -2 tablespoon butter (do not substitute margarine)

3 tablespoons vegetable oil

1/2 teaspoon sea salt (or regular table salt)

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/8 teaspoon pepper

6 -8 slices bacon, cooked and crumbled

2 cups shredded cheddar cheese

6 -8 green onions, sliced

2 cups sour cream

Preparation

1

Bake potatoes in the microwave for 10 minutes; turn over and bake another 8-10 minutes. Set aside to cool.

2

Melt butter in skillet over medium heat.

3

Beat eggs in a bowl; add water; beat a little more. Add eggs to skillet and scramble until done. Set aside.

4

Once potatoes have cooled enough to be handled, cut them lengthwise and scoop out the pulp, leaving about 1/4 inch layer of pulp in the skins; discard pulp (or save for something else).

5

Place skins upside down (skin side up) on a greased baking sheet.

6

Combine oil, garlic powder, paprika, salt and pepper in a bowl; brush all over each skin.

7

Bake at 475 degrees for about 8 minutes; turn over and bake another 6 minutes.

8

Remove baked skins from oven.

9

Fill each skin with scrambled eggs and sprinkle top with cheese.

10

Return to oven long enough to melt the cheese, about 1 minute.

11

Remove from oven and add sour cream, bacon and green onions.