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Loaded Breakfast Potato Skins

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! 
Course Breakfast
Cuisine American
Keyword Southwestern Veggie Bowl
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 potatoes

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.