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Breakfast Stuffed Potato Skins

Breakfast Stuffed Potato Skins
Breakfast Stuffed Potato Skins
Recipe By:
  • 4 large russet potatoes
  • 5 large eggs
  • 1 T. water
  • 2 T. butter
  • 3 T. vegetable oil
  • Sea salt, garlic powder, paprika, black pepper
  • 8 slices bacon, cooked or crumbled
  • 2 c. shredded sharp cheddar cheese
  • 6 green onions, chopped
  • 2 c. sour cream, salsa, bacon, green onions, etc.
  1. Pierce potatoes with fork and place potatoes in microwave 8-10 minutes on one side and the 8 minutes on the other side. Insert with toothpick to test for doneness. Set aside to cool.
  2. Melt butter in skillet.
  3. Beat eggs in bowl. Add water and beat a little more.
  4. Add eggs to skillet and scramble until done. Set aside.
  5. Once potatoes are cool enough to handle, cut lengthwise and scoop out pulp. Leave about ¼” of pulp in skin. Discard pulp or use in another recipe.
  6. Place skins upside down (skin side up) on a greased baking sheet.
  7. Combine oil, garlic powder, salt, pepper and paprika in a bowl (about ¼-1/2 t. of each.)
  8. Brush all over each skin.
  9. Bake at 475 oven for about 6-8 minutes. Remove from oven.
  10. Turn skins over and fill each with scrambled eggs and sprinkle cheese on top.
  11. Return to oven long enough to melt the cheese.
  12. Remove from oven and serve with added salsa, sour cream, bacon, green onions, etc.


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