• Breakfast Potato Skins
  • Quick Pork Fried Rice
  • Marinated Steak Fajitas
  • Thai Pork and Veggie Bowl
  • Banana Cake with Caramel Frosting

Breakfast Potato Skins

Breakfast Potato Skins

Breakfast food. I have such a love/hate relationship with it. It’s super yummy and I love eating it, but I hate preparing it. I know, totally weird coming from a food blogger. But cooking the eggs and the bacon and the toast and the pancakes and the potatoes…..and having them all be hot and ready at the same time? Daunting, my friends. It kinda sorta really freaks me out.

That’s why I love these Breakfast Potato Skins. Ya got the eggs, bacon, and potatoes all in one deliciously cute presentation. I actually want to call them Morning Potato Boats. Whaddaya think?

I mean, potato skins people. Though many TGI Friday’s nearby have closed, I have fond memories of wolfing down their super yummy potato skins. So this breakfast makes even the breakfast-fearing me excited about breakfast. Eggs and bacon on an edible dish? Yes, please! Mornings will never be the same.

Breakfast Potato Skins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4 servings
Ingredients
  • 4 large russet potatoes
  • 7 large eggs
  • 2 Tbsp milk
  • 1 Tbsp butter
  • 3 Tbsp vegetable oil
  • ½ tsp sea salt or kosher salt
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ⅛ tsp pepper
  • ½ cup shredded pepperjack cheese
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 6-8 green onions, sliced
  • 2 cups sour cream
  • Salsa, optional
Instructions
  1. Wash and scrub potatoes. Pierce them all over with a fork. Cook potatoes in microwave for 10 minutes; turn over and bake another 5-8 minutes until cooked through (test with a toothpick). Set aside to cool.
  2. Beat eggs in a bowl and stir in milk.
  3. In a skillet over medium heat, melt butter. Add eggs to skillet and scramble until set and no longer runny. Set aside.
  4. Once potatoes have cooled enough to be handled, cut them lengthwise and scoop out the pulp, leaving about ¼ inch layer of pulp in the skins.
  5. In a medium microwave-safe bowl, stir together the pulp and pepperjack cheese. Microwave until cheese is melted, 15-20 seconds.
  6. Place skins, skin side up, onto a greased baking sheet.
  7. Brush each with oil and sprinkle with garlic powder, paprika, salt, and pepper.
  8. Bake at 475 degrees for about 8 minutes. Remove from oven.
  9. Turn the skins over and fill each one with pulp/pepperjack mixture and top with scrambled eggs. Sprinkle cheese on top.
  10. Return to oven long enough to melt the cheese, about 1 minute.
  11. Remove from oven and top with salsa (if using), sour cream, bacon, and green onions.

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