Breakfast Potato Skins
This is one of those dishes that I just randomly thought of one day…made them…and immediately fell in love. I don’t know what it is…I generally don’t care much about breakfast foods (I know….sorry), but I could eat these any time of day! I think it was the combination of the crispy buttery potatoes with that touch of coarse salt…so tasty! I actually used a sriracha salt from a cute olive oil store I purchased on a recent trip to Park City, Utah. Regular kosher salt would be perfect if you don’t happen to have flavored salt just laying around of course!
I microwaved my russet potatoes to cook them because it takes like 7 minutes, but if you have the time and prefer to oven bake them, go for it! These crispy, buttery potato skins are topped off with sharp cheddar cheese, scrambled eggs, crumbled bacon, and scallions. Of course we finished ours off with a drizzle of sriracha…but you could serve with a side of salsa too! SO GOOD! These will make any brunch guest real happy, and I might even make them for supper some time.
Breakfast Potato Skins
- 3 medium russet potatoes
- 2 tbsp butter melted
- coarse kosher salt
- 4 slices cooked bacon chopped
- 4 eggs scrambled
- 3/4 cup sharp cheddar cheese shredded
- 2 scallions sliced
- sriracha optional
- salsa optional
Preheat oven to 450 degrees. Line a sheet pan with foil, and spray with non-stick cooking spray.
Wash potatoes, and poke with fork all over to allow steam to escape. Microwave for 5 minutes. Flip potatoes over, and microwave for another 3-4 minutes until soft to the touch, and fork tender. Slice in half length wise and allow to cool slightly.
While potatoes are cooling, prepare your scrambled eggs (see notes) and cook your bacon.
When potatoes are cool enough to handle, scoop out the center of the potato, leaving about 1/4 inch of the potato around the edges. Save the filling for some mashed potatoes!
Place skins on the prepared baking sheet. Brush with melted butter. Flip potatoes over and brush the bottoms with melted butter. Sprinkle each bottom with coarse kosher salt. Leave face down and bake for 7 minutes. Turn skins over and bake for another 3 minutes. Remove from oven, sprinkle each with a small amount of cheese, reserving enough cheese to use for the top. Bake for 1-2 minutes or until cheese is just melted.
Fill each potato with scrambled eggs, and top with remaining cheese. Bake for another 1-2 minutes or until cheese is melted. Sprinkle each with chopped cooked bacon and fresh scallions.
Drizzle with sriracha or serve along side your favorite salsa! Enjoy!
If you're already a pro at making scrambled eggs, great! I like to whisk mine up with a splash of milk, a dash of onion powder, a dash of dried parsley flakes, and salt and pepper!