"My four young children are experts eating with their hands. These â??brunchskinsâ? with veggies make easy finger food they love to handle. —Mindy Campbell, Rapid City, Michigan..."
INGREDIENTS
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6 medium baking potatoes (about 3 pounds)
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1 tablespoon butter
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1 each small sweet red, orange and green pepper, finely chopped
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1 cup finely chopped fresh mushrooms
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1/4 cup finely chopped red onion
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1/2 teaspoon salt
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1/4 teaspoon pepper
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6 large eggs, beaten
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1-1/4 cups (5 ounces) shredded cheddar cheese, divided
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1/4 cup plus 6 tablespoons sour cream, divided
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6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
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3 green onions, chopped