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Breakfast Potato Skins

Servings 6 skins
Author Laura Doerr


  • 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


  1. Preheat oven to 450 degrees. Line a sheet pan with foil, and spray with non-stick cooking spray.

  2. 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.

  3. While potatoes are cooling, prepare your scrambled eggs (see notes) and cook your bacon.

  4. 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! 

  5. 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.

  6. 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. 

  7. Drizzle with sriracha or serve along side your favorite salsa! Enjoy!

Recipe Notes

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!