Breakfast Potato Skins

Breakfast Potato Skins

Breakfast Potato Skins

They’re called Breakfast Potato Skins, but I could eat these anytime. Buttery baked potato with crumbled bacon mixed in, topped with an egg with a slightly runny yolk.  Simple, just a few ingredients and so good.

These potato skins are not limited to just these ingredients though. You can mix in an almost endless variety of chopped meats and vegetables.

Butter, Bacon and Potato

Some possibilities include:

  • sauteed greens, such as spinach, kale or chard
  • cheese
  • chopped broccoli
  • crumbled sausage
  • asparagus
  • vegetarian meat crumbles
  • fresh herbs
  • chopped fresh chile peppers
  • chopped fresh sweet peppers

The only limit is your taste buds.

Recipe: Breakfast Potato Skins

Ingredients

  • 2 medium russet potatoes, 8-9 ounces each, baked
  • 2 tablespoons butter
  • 2 slices cooked bacon, crumbled
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 4 large eggs

Instructions

  1. Heat the oven to 350 degrees F.
  2. Cut the potatoes in half lengthwise.
  3. Scoop out the potato, leaving about a 1/4 inch in the skin so it holds its shape.
  4. Place the potato into a medium bowl with the butter, bacon, salt and pepper.
  5. Mix the ingredients well, then spoon the mixture back into the potato skins.
  6. Press the mixture into the skins, leaving a deep indentation in the center for the egg.
  7. Place the filled potato skins onto a baking sheet.
  8. Crack one egg at a time into a small bowl, then carefully pour the egg into a potato skin.
  9. Place the potato skins into the oven and bake for 20 – 23 minutes, or until the white is set.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

 



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6 thoughts on “Breakfast Potato Skins”

  1. This was my first visit and I fell in love with this recipe. What a delightful idea. Will try this soon. Love many of your recipes. Thanks for your work.

  2. How adorable is that? Man, if you had the right shape of potato you could throw in a red pepper ring to enclose the egg for a bit of color and flavor, too.

    (I get some really weirdly shaped vegetables in my CSA farm share. Carrot pants, anyone?)

    Thanks!

  3. Wow! So clever and creative! Wouldn’t a little sour cream go well in the mix, or a spoonful of tomato paste.

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