Breakfast Potato Skins Bowls with Peach Sour Cream

Twist on the classic potato skins where fruit is added to the potato skin and served with a peach sour cream sauce.

Photo of Breakfast Potato Skins Bowls with Peach Sour Cream

INGREDIENTS:

4 large russet potatoes baked
3 tablespoons olive oil
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
8 slices bacon uncooked
1/4 cup brown sugar packed
2 tablespoons rice vinegar
2 tablespoons maple syrup
8 eggs
1 cup DOLE Chef-Ready Cuts Diced Peaches
2 cups shredded Cheddar cheese
1/2 cup sour cream
1/4 cup DOLE Chef-Ready Peach Frozen Puree thawed

DIRECTIONS:

  1. Preheat oven to 475°F.  Bake potatoes until tender. Cut baked potatoes in half length-wise and scoop out flesh leaving 1/4-inch shell/skin.
  2. Mix together oil, parmesan cheese, salt, garlic, paprika and black pepper in small bowl.  Brush inside of potato skin with oil mixture. 
  3. Bake potato skins on baking sheet, 8 minutes on each side.  Place bacon on second baking sheet. Bake 10 minutes turn and continue baking for 5 minutes. 
  4. Meanwhile, stir together sugar, vinegar and maple syrup in small bowl until sugar is dissolved.
  5. Remove potato halves from oven, crack an egg into each half.  Continue baking until soft boil.  Remove bacon and brush both sides with brown sugar mixture, continue baking 5 minutes.  Repeat with brushing bacon with brown sugar mixture every 5 minutes until browned and crisp. 
  6. Top potatoes with crumbled candied bacon pieces, diced peaches and Cheddar cheese.  Place back in oven and heat until cheese is melted. 
  7. In a separate bowl, combine sour cream and peach puree, and set aside.
  8. Top each potato half with dollop of sour cream and peach puree mixture. 
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