Egg Stuffed Baked Potato Skins

These Baked Breakfast Egg Stuffed Potato Skins are a wonderful addition to any breakfast, serve with a side of fresh fruit for a good hearty breakfast.

Course Appetizers, Snacks and Small Bite Recipes

Cuisine American

Keyword easy appetizers, easy breakfast recipes, easy side dishes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 363kcal

Author Nicole Cook

Ingredients

2 large baked potatoes fully cooked and cooled
1 Tablespoons Extra Virgin Olive Oil
¼ cups shredded cheese
2 green onions chopped
4 bacon strips fully cooked and chopped
4 large eggs
pinch herbs chopped (I usually use cilantro, but parsley, basil or oregano work awesome too)
pinch Parmesan cheese salt and pepper to taste

Instructions

Preheat your oven to 350 degrees.
Slice pre-baked and cooled potatoes in half length wise.
Scoop out the insides of the potato leaving enough potato in there to hold the shell and all the ingredients. You want to scoop enough out that it can fill nicely while leaving enough potato to hold up the walls. We saved the scooped out potato and made mashed potatoes that night for dinner.
Rub olive oil all over the skins of the potato, and the edges where the potato is holding up the skins.
Sprinkle salt, pepper and Parmesan cheese lightly on the inside of the potato.
First Layer the shredded cheese.
Add ¼ of the green onions, and ¼ of the cooked and chopped bacon, on top of the cheese.
Gently crack the egg into the skin. Sprinkle with salt, pepper, Parmesan Cheese and herbs.
Carefully put the pan in the oven at bake at 350 degrees for 15-20 minutes, checking towards the end. The white should be set and the yolk still a little runny at 15 minutes. At 20 minutes, the whites are set and the yolks is pretty cooked.

Nutrition