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Recipe by:

Sara Crocker

Loaded Breakfast Potato Skins for Festive Mornings

Crispy potato halves filled with scrambled eggs, bacon, and cheese; a delightful and festive dish perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Potato Base
  • 4 medium Yukon Gold potatoes
Group: Fillings
  • 8 slices bacon, diced
  • 4 large eggs
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup green onions, finely chopped
  • Salt and pepper, to taste
  • Sour cream, for serving (optional)

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Fork

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the Yukon Gold potatoes under cold water, pat dry, and prick each potato a few times with a fork.
  3. Bake the potatoes directly on the oven rack or a lined baking sheet for 45-60 minutes until fork-tender and crisp.
  4. In a skillet, cook the diced bacon over medium heat until crispy, then remove and drain on paper towels.
  5. Scramble the eggs in the same skillet until just set, but still slightly soft.
  6. Once cool, cut the baked potatoes in half and scoop out some flesh, leaving a small border.
  7. Fill potato halves with scrambled eggs, top with bacon, and sprinkle cheese on top. Return to oven for 5-10 minutes until cheese melts.
  8. Serve hot garnished with green onions and a side of sour cream if desired.

Notes

The flexibility in toppings allows you to personalize your potato skins to match your taste preferences.