Loaded Breakfast Potatoes - cooking recipe

Ingredients

6 baking potatoes, medium
1 tablespoon butter
1 sweet red pepper, finally chopped
1 orange sweet bell pepper, finally chopped
1 green sweet pepper, finally chopped
1 cup mushroom, finely chopped
1/4 cup red onion, finally chopped
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs, beaten
1 1/4 cups shredded cheddar cheese, divided
1/4 cup sour cream, divided
6 bacon, strips cooked and crumbled
3 green onions, chopped

Preparation

Preheat oven to 375F.
Scrub and pierce potatoes with a fork; place on microwave safe plate.
Microwave, uncovered on high 15-18 minutes (depending on your microwave) or until tender, turning once.
When cool enough to handle, cut a thin slice of the top of each potato; discard slice.
Scoop out pulp, leaving 1/4 inch thick shells.
In large skillet, heat butter over medium heat.
Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender.
Stir in salt, pepper and 1 cup of pulp.
Add eggs; cook and stir until eggs are thickened and no liquid egg remains.
Stir in 1/2 cup cheese and 1/4 cup sour cream.
Bake 10-12 minutes or until heated through and cheese is melted.
Top with remaining sour cream; sprinkle with bacon and green onions.