Loaded Baked Potato Breakfast Skillet

• 1 medium idaho potato
• salt, to taste
• 1 tablespoon vegetable oil (I used butter)
• 5 crispy slices bacon
• 2 tablespoons chopped green onions
• 12 cup shredded cheddar cheese
• 4 eggs
• 12 cup silk unsweetened almond milk
• 1 tablespoon sour cream
• salt, to taste
• fresh ground pepper, to taste
• top with additional sour cream, chopped green onions, and bacon to taste

1. Preheat oven to 350.
2. Whisk eggs, almond milk, sour cream, salt, and pepper until all combined.
3. Set aside.
4. Heat a well-seasoned, 10 inch cast iron skillet on stove-top, over medium heat.
5. Add the vegetable oil and spread it around.
6. Chop potatoes into small cubes and saute until golden and done.
7. Add a little salt.
8. Take off heat and make sure it's spread evenly over the pan.
9. Spread crumbled bacon and chopped green onion over potatoes.
10. Pour egg mixture over the potatoes.
11. Place skillet in the oven and bake for 15 to 17 minutes.
12. Touch the center to make sure the eggs are all the way cooked.

potato, salt, vegetable oil, bacon, green onions, cheddar cheese, eggs, silk, sour cream, salt, fresh ground pepper, sour cream

Taken from www.food.com/recipe/loaded-baked-potato-breakfast-skillet-523963 (may not work)