Name: Loaded Breakfast Potato Skins Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 large russet potatoes; 16 oz of thick cut bacon; 6 large eggs; 1 cup shredded cheddar cheese; 2 tbsp green onions; 1 cup sour cream; 2 chipotle peppers in adobo sauce; 2 tbsp Potato Slayer seasoning

This Loaded Breakfast Potato Skins Recipe is the perfect way to get your morning started right!

If you love hash browns for breakfast, this recipe is for you! Crispy potato skins, scrambled eggs, crispy bacon and melted cheddar cheese. This is a super easy and hearty breakfast to make that the whole family will love.

Be sure to give this recipe a try the next time you’re looking for a breakfast you can make ahead of time!

Ingredients you need from the grocery store

Potato: Large russet potatoes

Filling: Thick cut bacon, eggs, melted butter, green onions and cheddar cheese

Sauce: Sour cream and chipotle peppers

Seasoning: Salt, black pepper and Potato Slayer

How to make Loaded Breakfast Potato Skins

Start by washing the russet potatoes under cold water and scrubbing the skin until clean. Since this recipes calls for the skin, you want to make sure it’s clean and it taste good!

Pat the outsides of the potatoes dry using a paper towel then place on a sheet pan lined with a wire rack and aluminum foil.

Poke 2-3 holes on the tops and the bottoms of the potatoes. This will allow them to breathe and release the moisture as the potatoes cook and softens.

Coat the potatoes on the outside in avocado oil then generously season them with Potato Slayer seasoning.

Bake the potatoes in a 400° F preheated oven for 60 minutes. The last 20 minutes, place bacon on a sheet pan lined with parchment paper then place in the oven.

Whisk the egg whites and yolks together in a small bowl then cook them in a large skillet over medium-low heat. Constantly stir the eggs then turn the heat off when they still appear to be slightly wet, yet cooked.

Once the they are soft, remove them from the oven then let them cool down. Slice potatoes in half then scoop out the insides using a spoon and place in a bowl. Leave approximately 1/8 of an inch border of potato in the potato skin.

Brush bacon grease on the inside of the potato then place them back in the oven for 15 minutes.

Remove when the they appear to be golden brown crispy potato skins.

Begin to assemble the potatoes with a small amount of cheese, cooked scrambled eggs, crispy chopped bacon and more cheddar cheese. Place back in the oven for 2 minutes until the cheese melts.

Assemble the chipotle sour cream by blending 1 cup of sour cream with 2 chipotle peppers in adobo sauce.

Top the Breakfast Potato Skins with chipotle mayo and green onions.

Loaded Breakfast Potato Skins FAQs

What are some other toppings I can use for this recipe?

Anything! The great thing about this recipe is that you can use any of your favorite toppings you enjoy for breakfast. Pork sausage/breakfast sausage, bell peppers and onions would be great additions to this recipe. You can also top them with your favorite hot sauce for a little added kick.

Can I make these ahead of time and reheat them?

These are a great way to meal prep for a quick breakfast in the morning. This is a super tasty breakfast for the next day or two. I always like to make extras and reheat them in the air fryer.

What should I do with the insides of the potatoes?

I scoop the potatoes then refrigerate them in an airtight container for a later date. They make great potatoes with dinner or for some fried breakfast potatoes.

Looking for other breakfast ideas?

Be sure to try some of my other favorite breakfast recipes below!

Breakfast Sliders

Steak and Egg Breakfast Sandwich

Breakfast Croissant Boat

Breakfast Pigs in a Blanket

Rise and Shine Burger