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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.

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

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

Find it online: https://thefamilycooking.com/egg-and-cheese-potato-skins-recipe/