Baked Potato Frittata

• 1 1/4 lbs potatoes, cut into 1-inch dice (about 2 large)
• 2 tablespoons olive oil
• kosher salt
• fresh ground black pepper
• 10 slices bacon, cut into 3/4-inch dice (thick-cut)
• 10 eggs
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup minced fresh chives, plus
• 1 tablespoon minced fresh chives
• 1/2 cup sour cream

1. Preheat oven to 400 degrees.
2. In bowl, combine potatoes, 1 tablespoons olive oil, salt and pepper to taste. Transfer to baking sheet; bake, stirring occasionally, until tender, about 30 minutes. Let cool 30 minutes.
3. In large, deep, nonstick skillet over medium-high heat, cook bacon until crisp, about 10 minutes. Drain on paper towels, DIscard fat in skillet. Crumble 2 tablespoons of cooked bacon and reserve for garnish.
4. Increase oven temperature to 500 degrees.
5. In large bowl, whisk eggs, salt, pepper, 1 cup cheese and 1/4 cup chives. Heat 2 teaspoons olive oil in same skillet over medium high heat. Add potatoes and diced bacon to pan; pour in egg mixture. Cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 2 minutes, then cook 4-6 minutes more.
6. Reduce heat to medium low, cover skillet and cook until eggs are set, about 6 minutes. Uncover pan, sprinkle with remaining cheese. Bake in pre-heated oven 4-5 minutes. Slide onto seving plate or cut in wedges and serve from skillet. Garnish with reserved bacon and chives. Serve with sour cream.

potatoes, olive oil, kosher salt, fresh ground black pepper, bacon, eggs, cheddar cheese, fresh chives, fresh chives, sour cream

Taken from www.food.com/recipe/baked-potato-frittata-453301 (may not work)