Loaded Breakfast Potato Skins

Loaded Breakfast Potato Skins

Seasoned potato skins loaded with potatos, eggs, bacon and cheese.


  • 4 large russet potatoes
  • 5 large eggs, scrambled and cooked
  • 1 Tablespoon Milk
  • 8 slices bacon, cooked and crumbled
  • 1/2 tsp McCormick® garlic powder
  • 1/2 tsp McCormick® paprika
  • 1/4 tsp McCormick® pepper
  • ½ teaspoon salt
  • 2 Tablespoon Olive oil
  • 1/2 cup shredded cheddar cheese
  • Optional toppings: green onions, salsa, sour cream


  • Preheat oven to 375 degrees. Wash and scrub potatoes and prick with fork. Wrap in foil and bake for 1 hour.
  • Beat eggs together with the milk. Add to a medium skillet and scramble until no longer runny. Place into a medium sized mixing bowl. Add the cooked and crumbled bacon to the eggs.
  • Once the potatoes are baked and slightly cooled, cut them in half lengthwise. Scoop out the pulp leaving about ¼ inch of layer around the skin. Put the pulp with the eggs and bacon.
  • In a small bowl mix together garlic powder, paprika, pepper, and salt. Lay the potato skins on a greased baking sheet skin side up and brush with olive oil. Sprinkle about half of the spices on top of the potato skins. Bake at 475 for about 8 minutes. Remove from oven.
  • Sprinkle remaining spices with the eggs, potato, and bacon. Fill the tops of each potato skin with the eggs, potato, and bacon and top with cheese. Put back into the oven for about 2 minutes or until cheese has melted. Top with your favorite toppings.

The Recipe Critic