Ingredients for Breakfast Potato Skins
- Russet Potatoes
- 4 large eggs
- 1 tablespoon water
- 2 tablespoons butter
- Vegetable Oil
- Sea Salt
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Cooked bacon, crumbled, to taste
- Shredded Cheddar Cheese
- Chopped green onions, to taste
- Sour cream, to taste
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How to Make Breakfast Potato Skins
- Wash and pierce potatoes several times with a fork. Microwave on high for 10 minutes.
- Flip potatoes and microwave for another 5-8 minutes, or until tender when pierced with a fork.
- Remove from microwave and let cool slightly until easily handled.
- While potatoes cool, melt butter in a skillet over medium heat.
- In a bowl, whisk together eggs and water until light and frothy.
- Add egg mixture to the skillet with melted butter and scramble until cooked through.
- Set aside scrambled eggs.
- Once potatoes are cool enough to handle, carefully cut them in half lengthwise.
- Scoop out the potato pulp, leaving about a 1/4-inch layer of potato in the skins.
- Discard the potato pulp.
- Place potato skins upside down on a greased baking sheet.
- In a small bowl, combine olive oil, garlic powder, paprika, salt, and pepper.
- Brush the mixture evenly over each potato skin.
- Bake at 475°F (240°C) for 8 minutes.
- Remove from oven, flip the skins right side up.
- Fill each potato skin with scrambled eggs and top with shredded cheese.
- Return to the oven for 1-2 minutes, or until cheese is melted and bubbly.
- Remove from oven and top with your favorite toppings such as salsa, sour cream, bacon bits, and green onions.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
31g
Fat
160g
Carbs
23g
