Breakfast Potato Skins Recipes

BREAKFAST POTATO SKINS

Breakfast Potato Skins image

These were my favorite things on the menu of a coffee shop near me that closed long ago. I've yearned for them over the years but have never seen them anywhere else. I finally decided to make them myself, and they came out YUMMY!!!!

Provided by RedhairMac

Categories Breakfast

Time 35m

Yield 8 Skins, 4 serving(s)

Number Of Ingredients 13

Ingredients

4 large russet potatoes
5 large eggs
1 tablespoon water
1 -2 tablespoon butter (do not substitute margarine)
3 tablespoons vegetable oil
1/2 teaspoon sea salt (or regular table salt)
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
6 -8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese
6 -8 green onions, sliced
2 cups sour cream

Steps:

Bake potatoes in the microwave for 10 minutes; turn over and bake another 5-8 minutes until baked through (test with a toothpick). Set aside to cool.
Melt butter in skillet over medium heat.
Beat eggs in a bowl; add water; beat a little more. Add eggs to skillet and scramble until done. Set aside.
Once potatoes have cooled enough to be handled, cut them lengthwise and scoop out the pulp, leaving about 1/4 inch layer of pulp in the skins; discard pulp (or save/use for something else).
Place skins upside down (skin side up) on a greased baking sheet.
Combine oil, garlic powder, paprika, salt and pepper in a bowl; brush all over each skin.
Bake at 475 degrees for about 8 minutes; remove baked skins from oven.
Turn the skins over and fill each one with scrambled eggs and sprinkle cheese on top.
Return to oven long enough to melt the cheese, about 1 minute.
Remove from oven and add salsa, sour cream, bacon and green onions, or whatever other toppings you like. (Add the salsa first and then the sour cream so that other toppings will 'stick" to the sour cream.).

HOMEMADE POTATO SKINS

Homemade Potato Skins image

Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"

Provided by Brooke

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h50m

Yield 6

Number Of Ingredients 9

Ingredients

6 small russet potatoes, scrubbed
1 tablespoon olive oil, or as needed
1 tablespoon canola oil, or as needed
salt to taste
6 slices center-cut bacon
ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste
2 medium green onions, thinly sliced

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
Add a dollop of sour cream to each skin and sprinkle with green onions.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g

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