Breakfast Potato Skins
Start your morning on a deliciously indulgent note with these Breakfast Potato Skins—an irresistible combination of crispy potato shells, fluffy scrambled eggs, smoky bacon, and gooey melted cheddar cheese, all topped with fresh scallions. Perfectly sized for individual servings, this hearty breakfast recipe offers a comforting blend of textures and flavors that's sure to wow your taste buds. With just 15 minutes of prep time, these loaded potato skins are baked to golden perfection and make an ideal addition to brunch spreads, family breakfasts, or breakfast-for-dinner nights. Customize with sour cream or your favorite toppings for a dish that’s as versatile as it is satisfying.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 6 slices Bacon
- 4 large Eggs
- 2 tablespoons Milk
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Scallions, chopped
- 0.25 cup Sour cream (optional for serving)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes. Pierce each potato a few times with a fork to allow steam to escape.
Rub the potatoes with olive oil and sprinkle with 1/2 teaspoon of salt. Place them on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a knife.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
Once the potatoes are done baking, let them cool for 5-10 minutes until safe to handle. Cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato around the edges. Reserve the scooped-out potato for another use, if desired.
Brush the potato skins with the remaining olive oil and season with the remaining salt and pepper. Return them to the baking sheet cut-side up and bake for another 8-10 minutes, until the edges crisp up.
Meanwhile, whisk together the eggs, milk, and a pinch of salt and pepper. Cook in a non-stick skillet over medium-low heat, stirring gently to create soft, fluffy scrambled eggs. Remove from heat and set aside.
Remove the potato skins from the oven. Fill each skin with a portion of scrambled eggs. Top with crumbled bacon and shredded cheddar cheese.
Return the filled potato skins to the oven and bake for 5 minutes, or until the cheese has melted.
Remove the potato skins from the oven and top with chopped scallions. Serve immediately with sour cream, if desired.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 292 mg | 22% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
