Breakfast Potato Skins

by Mar 11th, 2011 // Breakfast, Kid-tastic, Recipes

Breakfast Potato Skins

I blame the baby for this ridiculous breakfast idea. You see, I was using one of her small spoons to scoop out the flesh of a baked potato when it hit me that I could fill the trough with some sausage, eggs and cheese and put it back in the oven to bake.

I cannot be the first person to have ever thought of this but I must say I felt like a breakfast genius when I took my first bite. It’s the easiest thing in the world and it’s not super greasy or unhealthy. It’s just freaking good.

We used veggie sausage patties in ours and even made some of the skins with egg whites instead of whole eggs. Crowd pleaser! I will definitely be making a tray of them the next time people come over for brunch.

Breakfast Potato Skins Recipe

Prep Time: 5 mins  Cooking Time: 30 mins

6 russet potatoes
3 eggs (or 4 whites)
3 veggie sausage patties
1/4 to 1/3 cup shredded cheddar
salt & pepper
chopped chives for garnish

Preheat oven to 350 degrees. Wash and prick potatoes. Bake them in the microwave until soft. (Amount of time depends on size of your potatoes and your microwave.) Meanwhile, crack eggs into a glass measuring cup with a spout. Scramble lightly with whisk. Set aside. When the potatoes are done let them rest for a few moments, while you cook your sausage according to the package directions. Cut potatoes in half and use a small spoon to scoop out the center flesh but leaving 1/8 of an inch potato border. (Save the flesh to make mashed potatoes later!) Arrange skins tightly in a rimmed baking dish flesh side up. Crumble cooked sausage into each skin distributing evenly. Pour egg into each skin, distributing evenly. Bake in oven for 20 to 25 minutes or until egg is just set. (Check your egg because cooking time depends a lot on the exact size of your potato.) Remove from oven and divide cheese evenly amongst the skins. Turn the oven to broil for 5 minutes or until cheese is melted and bubbly. Garnish with chopped chives. Serves 3 to 4.

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