Start your day with these protein-packed crispy breakfast potatoes! Bacon, egg, cheese, and green chilies are stuffed into this potato skin recipe for a hearty appetizer or meal.

crispy breakfast potato skins topped with chopped tomatoes and green onions

This potato skins recipe is perfect for a hearty breakfast or game day appetizer! Crispy potato skins are covered with a layer of zesty green chilies, then filled with a mixture of crunchy bacon, buttery eggs, more chilies and sharp cheddar! Everyone is going to love the unique flavor of these stuffed potato skins, even your pickiest eaters!

These Breakfast Potatoes are the perfect grab-and-go meal, making them ideal for breakfast meal prep. They are also very easy to prepare ahead of time and are simple to reheat. You’ll also get a generous serving of protein with this recipe, helping to keep you full and going throughout your day!

Love potato skins? Try this Buffalo Chicken version or the delicious Chicken Parmesan version!

Ingredients

As always, here is a quick overview of the ingredients used in our Breakfast Potatoes. For the complete recipe, just scroll to the bottom of the page.

Russet potatoes – Russets or baking potatoes are best for this kind of recipe because they hold their shape, they’re large enough to stuff, and the tough skin crisps up beautifully.
Salt, pepper and olive oil (or butter) – This simple mixture gives the skins flavor and helps them become nice and crispy.
Bacon – Cooked and chopped. Feel free to replace this with diced ham, crumbled sausage, or cooked Impossible meat for a vegetarian dish.
Eggs, cottage cheese, green chilies, cheddar cheese (shredded) – These are our fillings. I used mild green chilies to be kid-friendly, but feel free to use the hot/spicy version instead if you prefer. If you dislike cottage cheese, swap with ricotta, sour cream, softened cream cheese, or plain Greek yogurt. Cheddar cheese could be replaced with Pepper Jack, gouda, mozzarella, or your favorite blend.
Optional garnishes: chopped tomatoes or bell peppers, sliced green onions, fresh herbs, diced avocado, additional cheese or bacon

a crispy potato skin sliced in half, showing the scrambled egg filling with green chilies, bacon, and cheese

How to Make

There are several steps to this recipe, but it uses common cooking methods and is great for beginners. You will need aluminum foil, a baking sheet, and a spoon. Here is a step-by-step guide to these breakfast potato skins:

Wash, season, and bake your potatoes

First, wash your potatoes and pat them dry. Preheat your oven to 400 degrees. Rub the outside of the potatoes with either olive oil or melted butter and sprinkle on some salt and pepper. Wrap in aluminum foil and bake for one hour. Test your potatoes to ensure that they are fork tender, then remove from the oven.

Cut potatoes and remove the insides

baked russet potatoes sliced in half and hollowed out

halved and hollowed baked potatoes on a baking sheet, cut side down

Allow your baked potatoes to cool. Slice in half (long ways) and scoop out the insides of the potatoes (save that potato flesh for mashed potatoes for dinner!). Make sure to leave a portion of the potato around the skin; this helps the skin hold its shape and provides nice flavor.

Reduce the oven heat to 375 and bake your potatoes open side down on the pan for 12 more minutes. While those are baking, move on to make your filling.

Fill potatoes and bake

eggs and cottage cheese in a mixing bowl

beaten eggs, cottage cheese, green chilis, bacon, and cheese in a glass mixing bowl

Mix together your eggs and cottage cheese. Fold in bacon, about 3/4ths of the cheddar cheese, and half of the green chilies. Spoon the remaining green chilies into the bottoms of the oven-baked potato skins, add your egg mixture (I filled to about 3/4 of the potato skin) and top with remaining cheddar. Bake for 15-18 minutes, or until the filling is set.

hollowed baked potatoes filled with green chilies, eggs, bacon, and cottage cheese

crispy potato skins topped with additional cheddar cheese

What to serve with breakfast potatoes

This is a great meal on its own because you get a hefty dose of protein from the eggs and bacon, fiber from the green chilies and potatoes, fat from the cheese, and carbs from the potatoes! You could add dips like ranch dressing or marinara sauce on the side as well. To stretch it even further, wash it down with your favorite breakfast smoothie. For more fiber and protein, have just one potato skin with sausage and cabbage. For a sweet start to your day, add a slice of Chocolate Zucchini Bread or a Brownie Waffle!

Storage

To store, simply place in the fridge in an airtight container. These potatoes will stay fresh for up to five days. To reheat, you can either microwave in 30 second increments until warm, or wrap in aluminum foil and place in the oven for 10 minutes or the Air Fryer for 5-7 minutes.

overhead shot showing several crispy potato skins on a wooden cutting board

closeup shot showing chopped tomatoes and green onions on breakfast stuffed potatoes

Tips for the best Potato Skins

Bake your potatoes, don’t fry them! Frying potatoes allows too much grease in the skin, so when you remove the insides of the potatoes they will no longer hold their shape
Use russet potatoes. These potatoes are large enough to be hollowed out and still remain intact
Make mashed potatoes with the leftover insides of the potatoes! The roasted garlic and butter in that recipe add tons of great flavor.
Add toppings! Try chopped bell pepper, tomatoes, green onions, or chives!

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