Breakfast Potato Skins



  • 4 large russet potatoes
  • 5 large eggs
  • 1 tablespoon water
  • 1 -2 tablespoon butter (do not substitute margarine)
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon sea salt (or regular table salt)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 6 -8 slices bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 6 -8 green onions, sliced
  • 2 cups sour cream


  1. Bake potatoes in the microwave for 10 minutes; turn over and bake another 8-10 minutes. Set aside to cool.
  2. Melt butter in skillet over medium heat.
  3. Beat eggs in a bowl; add water; beat a little more. Add eggs to skillet and scramble until done. Set aside.
  4. Once potatoes have cooled enough to be handled, cut them lengthwise and scoop out the pulp, leaving about 1/4 inch layer of pulp in the skins; discard pulp (or save for something else).
  5. Place skins upside down (skin side up) on a greased baking sheet.
  6. Combine oil, garlic powder, paprika, salt and pepper in a bowl; brush all over each skin.
  7. Bake at 475 degrees for about 8 minutes; turn over and bake another 6 minutes.
  8. Remove baked skins from oven.
  9. Fill each skin with scrambled eggs and sprinkle top with cheese.
  10. Return to oven long enough to melt the cheese, about 1 minute.
  11. Remove from oven and add sour cream, bacon and green onions.

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