Breakfast Potato Skins

On P10 potatoes are a ‘once in a while’ food but you can’t beat this dish when it comes to making a big batch of them ahead of time and freezing them for a quick breakfast OR having the family help themselves instead of hovering over you and asking where their breakfast is.  And you could put whatever is good for you into these potatoes and replace that soft white inner potato mush with something snappy and healthy to start your day.

PS:  think of serving these with salsa or sour cream…

PPS:  if you are going to freeze them don't put green onions on them, they get bitter when frozen.

Print this recipe:  Breakfast Potato Skins

Breakfast Potato Skins

makes 2 servings of 2 skins each

adapted from Gina’s Weight Watcher recipes

2 medium russet potatoes

olive oil

4 eggs

2 tablespoons milk

2 tablespoons chopped nitrate free ham or ground turkey

2 tablespoons chopped onion

1/2 cup veggies chopped

salt and fresh pepper

4 tablespoons cheddar cheese

Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall. 

In a large bowl, whisk eggs, milk, salt and pepper. Add onion, veggies and meat and mix well. Oil a medium skillet and cook the eggs, mixing often.

Heat oven to 450°. Lightly rub potato skins on both sides with olive oil. Season both sides with salt and pepper. Fill with eggs and top each one with 1 tablespoon cheese. Place on a baking sheet and bake 5-10 minutes or until cheese is melted.

FREEZING FOR LATER – let them cool, wrap individually and freeze.  To reheat, zap in microwave for about a minute and a half on high.