Seasoned crispy potato skins get loaded with fluffy egg whites, corn, black beans, and cheese. Serve with hot sauce for dipping. This loaded breakfast potato skins recipe will become a new family favorite for brunch or game day!
By now, you know that breakfast isn’t really ‘breakfast’ around here. We enjoy breakfast inspired recipes for breakfast, lunch, dinner, snack, dessert, and even appetizers! This potato skins recipe is no exception. Other than dessert, this easy recipe would work for any meal of the day! It also makes a great meal prep recipe, too.
So, if you always have breakfast on the brain, it’s time to dive into this! Not only will it make eating more fun, but it will also impress your family and any guests.
As we were thinking about creative ways to integrate breakfast into our game day spread, we thought about out one of our favorite recipes, potato skins. When the games start at 1:00 p.m, we like to have our guests over for brunch. So, we knew this recipe would be a hit! But, you don’t have to serve this only for breakfast. Brinner is a real thing.
We kept this version veggie based with our Southwestern Veggie Scramble Bowl, but for our meat lovers out there, our Bacon Scramble or Turkey Sausage Scramble Bowls would be a great swap!
If you just aren’t feeling the breakfast theme and really want some more “meat” with those potatoes, then our Steak Black Bean or Chicken Black Bean Bowls are a great option! You also don’t need to limit your dipping sauces to hot sauce. Other delicious condiments would be:
- sour cream
- ranch
- buffalo sauce
- bbq sauce
- cilantro avocado dip
The flavor combinations are endless, as always! So, are you ready to be the real MVP at the next game?
Loaded Breakfast Potato Skins Ingredients:
- 8 small russet potatoes
- 2-3 Southwestern Veggie Scramble Bowls
- 1/2 cup shredded cheddar cheese
- fresh cilantro, if desired
- hot sauce, if desired
Loaded Breakfast Potato Skins
Ingredients
- 8 small russet potatoes
- 2-3 Southwestern Veggie Scramble Bowls
- 1/2 cup shredded cheddar cheese
- fresh cilantro if desired
- hot sauce if desired
Instructions
- Preheat oven to 375 degrees. Wash and scrub potatoes and prick with a fork. Wrap in foil and bake for 45 minutes - 1 hour or until fork-tender.
- While the potatoes are cooking, cook your scramble bowls for 1 minute each.
- Once the potatoes are baked and slightly cooled, cut them in half lengthwise. Scoop out the inside part of the potato (the white part) leaving about ¼ inch layer around the skin.
- Line a baking sheet with parchment paper and place your potato skins cut side up.
- Evenly divide your partially cooked scramble bowls between your potatoes.
- Cook the potato skins for 15 minutes. Remove from the oven and sprinkle with your cheese.
- Return your baking sheet to the oven until your cheese is melted.
- Remove from the oven and topped with fresh chopped herbs, if desired. Serve with hot sauce for dipping.
