BAKED BREAKFAST POTATOES

Oil a baking sheet                                       

Preheat oven to 475 degrees

Preparation time: 20 minutes

Yield: 2 servings

2 Russet potatoes

½-onion, chopped

½-green pepper, chopped

1 to 2-tablespoons oil

salt to taste

Zap potatoes for 3 minutes, turn, and repeat until a knife can easily go through.  When potatoes are cool cut into chunks. 

Place all ingredients on an oiled baking sheet.

Bake at 475 degrees for 20 minutes stirring frequently.  Potatoes are done when golden and crispy on the outside.  The insides should be creamy.  Don’t crowd the baking sheet or the potatoes will steam rather than roast.  . 

Sprinkle with salt just before serving. 

Oil a baking sheet                                       

Preheat oven to 475 degrees

Preparation time: 20 minutes

Yield: 2 servings

2 Russet potatoes

½-onion, chopped

½-green pepper, chopped

1 to 2-tablespoons oil

salt to taste

Zap potatoes for 3 minutes, turn, and repeat until a knife can easily go through.  When potatoes are cool cut into chunks. 

Place all ingredients on an oiled baking sheet.

Bake at 475 degrees for 20 minutes stirring frequently.  Potatoes are done when golden and crispy on the outside.  The insides should be creamy.  Don’t crowd the baking sheet or the potatoes will steam rather than roast.  . 

Sprinkle with salt just before serving.