Crispy Breakfast Potato Skins Recipe
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.
Equipment
Ingredients
- 4 small to medium russet potatoes
- 1/2 teaspoon each salt and pepper
- olive oil for the outside of the potato
- 2 slices bacon cooked and chopped
- 4 large eggs
- 1/4 cup cottage cheese
- 1 4-ounce can green chilies
- 1 cup shredded cheddar cheese
- Optional toppings: chopped tomatoes, green onions, bell peppers, salsa, or sour cream
Instructions
- Preheat oven to 400
- Wash potatoes well and dry thoroughly. Rub the potatoes with a bit of olive oil or melted butter and sprinkle with salt and pepper. Wrap in aluminum foil and bake for one hour.
- Remove potatoes from oven and let cool until they are easy to handle.
- Remove the insides of the potatoes (I used a metal teaspoon to scoop it out). Be sure to leave a bit of potato around the skin or it will not hold. See photos for a reference.
- Reduce heat to 375 and bake the potato skins open side down for 12 minutes.
- Beat the eggs and cottage cheese. Fold in half of the green chilies, all of the bacon, and half of the shredded cheese.
- Fill the bottom of the potato skins with a spoonful of green chilies. Pour in the egg mixture, fill the potato skins 3/4 full and top with the remaining cheese.
- Bake for 15-18 minutes or until the filling is set.
Nutrition
Serving: 1 stuffed potato skinCalories: 199kcalCarbohydrates: 15.5gProtein: 9.8gFat: 10.8gCholesterol: 114.8mgSodium: 409.8mgFiber: 2.8gSugar: 1.4g
Tried this recipe?Let us know how it was!