Egg and Cheese Potato Skins Recipe

Why You’ll Love This Recipe

This recipe is a delicious mashup of breakfast classics in a fun and edible potato shell. It’s a great way to repurpose leftover baked potatoes and create a filling, protein-rich dish that’s naturally gluten-free. The crispy skin, cheesy center, and baked egg topping make for a balanced and comforting meal that’s great for meal prep or entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes (baked and halved)
• Eggs
• Shredded cheddar cheese (or any cheese you like)
• Butter or olive oil (for brushing)
• Salt
• Black pepper
• Optional toppings: green onions, cooked bacon, hot sauce, sour cream, chives

Directions

1. Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Prepare the potato skins: Cut the baked potatoes in half lengthwise and scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin. (Save the scooped-out potato for another use.)
3. Crisp the skins: Brush the insides and outsides of the potato skins with butter or oil. Season with salt and pepper. Place skin-side down on the baking sheet and bake for 10–12 minutes until crisp.
4. Add cheese and eggs: Remove from oven, sprinkle shredded cheese into each skin, then carefully crack an egg into the center of each one. Sprinkle with more salt and pepper.
5. Bake until eggs are set: Return to the oven and bake for 12–15 minutes, or until the egg whites are cooked and yolks are at your desired doneness.
6. Top and serve: Garnish with chopped green onions, bacon, or your favorite toppings. Serve warm.

Servings and timing

This recipe makes 4 potato skins (serves 2 people).
Preparation time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Add meat: Include cooked sausage, ham, or crumbled bacon before adding the egg.
• Spice it up: Add jalapeños, hot sauce, or pepper jack cheese for a spicy twist.
• Veggie-loaded: Add sautéed spinach, mushrooms, or bell peppers for extra nutrition.
• Herbed: Mix in fresh herbs like thyme, parsley, or dill to the egg or cheese for added flavor.
• Mini version: Use small potatoes for appetizer-sized portions or party platters.

Storage/Reheating

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven for 10–15 minutes or until heated through. Avoid microwaving, as it may soften the crisp skin.
These are best fresh but can be prepped in advance by baking and stuffing the skins, then adding the eggs just before baking.

FAQs

What type of potatoes work best?

Russet potatoes are ideal because their thick skins hold up well when baked and filled.

Can I prepare these ahead of time?

Yes, bake and crisp the potato skins in advance. Just add the eggs and bake fresh when ready to serve.

How do I keep the egg from overflowing?

Scoop out enough potato to create a shallow well, and crack the egg into a small bowl first to pour carefully.

Can I use scrambled eggs instead?

Yes, scramble eggs separately and spoon them into the cheese-filled skins before the final bake.

What cheese works best?

Cheddar is classic, but mozzarella, Monterey Jack, Swiss, or pepper jack all melt well and taste great.

How do I make them crispier?

Bake the scooped-out skins for a few extra minutes before adding the filling for maximum crunch.

Can I freeze them?

It’s best not to freeze with eggs inside. You can freeze the prepared skins without the egg, then thaw and bake with fresh eggs.

How do I make them vegetarian?

Simply omit meat toppings and load up on veggies and herbs.

Can I cook the eggs until the yolks are firm?

Yes, just bake a few minutes longer until the yolks are fully cooked to your preference.

Are they gluten-free?

Yes, this recipe is naturally gluten-free. Always double-check labels on added ingredients.

Conclusion

Egg and Cheese Potato Skins are a delicious, satisfying, and creative way to enjoy a classic breakfast in a crispy potato shell. Whether served as a weekend brunch dish or a cozy weeknight meal, these easy baked beauties are endlessly customizable and sure to please everyone at the table. Once you try them, they’ll become a staple in your breakfast rotation.

Egg and Cheese Potato Skins Recipe

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Egg and Cheese Potato Skins are crispy baked potato halves filled with melty cheese and perfectly baked eggs. A hearty, customizable breakfast or brunch option that’s naturally gluten-free and packed with flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 potato skins (serves 2)
• Category: Breakfast, Brunch
• Method: Baked
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 large russet potatoes (baked and halved)
• 4 large eggs
• 1/2 cup shredded cheddar cheese (or cheese of choice)
• 2 tablespoons butter or olive oil (for brushing)
• Salt, to taste
• Black pepper, to taste
• Optional toppings: chopped green onions, cooked bacon, hot sauce, sour cream, chives

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Cut baked potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato inside.
3. Brush the insides and outsides of the potato skins with melted butter or oil. Season with salt and pepper.
4. Place skin-side down on the baking sheet and bake for 10–12 minutes until crisp.
5. Remove from oven, sprinkle shredded cheese inside each skin, then carefully crack an egg into each one.
6. Season again with salt and pepper. Return to oven and bake for 12–15 minutes, or until eggs are set to your liking.
7. Top with green onions, bacon, or other desired toppings and serve warm.

Notes

• Scoop the potatoes deep enough to hold the egg without overflowing.
• Crack eggs into a bowl first to pour more precisely into the skins.
• Make it vegetarian by omitting meat toppings and adding sautéed veggies or herbs.
• To save time, prep the potato skins in advance and bake with eggs when ready to serve.
• Use different cheeses for new flavor combos: pepper jack, mozzarella, or Swiss work great.

Nutrition

• Serving Size: 2 potato skins
• Calories: 320
• Sugar: 2g
• Sodium: 320mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 13g
• Cholesterol: 200mg