I love potato skins as an appetizer, but they’re not always healthy. I wanted to present a version for breakfast that’s just a little bit healthier, yet contains enough protein and healthy fat to keep you satisfied all morning. Hence, these marvelous breakfast potato skins were born!
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🧾 Ingredients
The basic components of this recipe are nutrient-rich red potatoes, lean turkey sausage, poached eggs and shredded low-sodium Gruyère cheese. I selected these ingredients because they’re healthier, but if that is not as much of a concern, you could always use small russet potatoes, pork sausage, bacon or cheddar or Swiss cheese instead. You have so many options here as far as toppings go. They would also be great with chives and sour cream for added flavor.
- 6 large red potatoes
- 14 oz Italian style ground turkey sausage, not links
- one dozen large eggs
- 4 oz Gruyère cheese, grated
- salt and pepper to taste
- chopped tomato or red pepper for garnish (optional)
🍳 Instructions
These homemade potato skins couldn’t be easier. Because you are pretty much making everything in bulk all at once, this recipe is great for entertaining. It feeds six and most of the work is done in your oven. Read on to learn an easy way to make poached eggs in bulk.
Step 1. Pierce potatoes with fork on all sides and place them in a microwave safe bowl. Microwave on high for 5 mins. Carefully remove the potatoes from microwave allow to cool a few minutes. Once potatoes are cool enough to handle, place them in a baking pan and rub them all over with olive oil. Sprinkle with salt and pepper. Bake them for 30-40 mins or until fork tender. Set aside to cool.
Step 2. While potatoes are baking, spray a skillet with cooking spray and preheat skillet over medium heat, add ground turkey sausage to hot skillet. Stir to break the sausage up into crumbles and cook until well-browned, about 14 minutes. (Internal temperature should be 165°F (73°C)).
Step 3. Once potatoes are done baking, lower the oven temperature to 350°F (176°C). Add one tablespoon of water into each well of a 12-well muffin pan.
Step 4. Crack one egg into each well.
Step 5. Bake for 12-15 minutes or until whites of eggs are set. Bake longer if you want your yolks to be set as well. Remove from oven and set aside.
Step 6. When potatoes are cool enough to handle, cut them in half lengthwise.
Step 7. Scoop out most of the flesh. You can use the leftover flesh to make mashed potatoes.
Step 8. Place the potato skins on a cookie sheet covered with aluminum foil. Spoon sausage into each potato skin.
Step 9. Carefully remove one egg from the muffin tin and gently place on top of one potato skin. Repeat for all eggs and skins.
Step 10. Sprinkle each potato skin with cheese and place potato skins under the broiler on high and broil until cheese is melted, about 1-2 minutes. Remove from heat, season with salt and pepper to taste, and garnish with tomato or red pepper for a colorful presentation, if desired.
🍴 Serving Suggestions
As far as presentation goes, you can garnish these any way you like. I used chopped red pepper, but tomatoes would be great too. They would also be delicious and beautiful with green onion or parsley.
If serving these for brunch, they would be great paired with our tomato salad, marinated mushrooms, Three-Bean Chili with Bacon, or bow tie pasta.
🥔 Related Recipes
- Breakfast Panini (Fast!)
- Rosemary Oven Roasted Potatoes
- Cheesy Scrambled Eggs 8 Ways
- Breakfast Quesadilla
- Baked Eggs in Tomato Sauce
I hope you love these breakfast potato skins, and if you’ve tried them, please let me know in the comments what you think!
Breakfast Potato Skins
Ingredients
- 6 large red potatoes
- 14 oz Italian style ground turkey sausage not links
- one dozen large eggs
- 4 oz Gruyère cheese grated
- salt and pepper to taste
- chopped tomato or red pepper for garnish (optional)
Instructions
- Preheat oven to 425°F (218°C). Pierce potatoes with fork on all sides and place them in a microwave safe bowl. Microwave on high for 5 mins.
Carefully remove the potatoes from microwave allow to cool a few minutes. Once potatoes are cool enough to handle, place them in a baking pan and rub them all over with olive oil. Sprinkle with salt and pepper. Bake them for 30-40 mins or until fork tender. Set aside to cool. - While potatoes are baking, spray a skillet with cooking spray and preheat skillet over medium heat, add ground turkey sausage to hot skillet. Stir to break the sausage up into crumbles and cook until well-browned, about 14 minutes. (Internal temperature should be 165°F (73°C)).
- Once potatoes are done baking, lower the oven temperature to 350°F (176°C). Add one tablespoon of water into each well of a 12-well muffin pan. Crack one egg into each well. Bake for 12-15 mins or until whites of eggs are set. Bake longer if you want your yokes to set as well. Remove from oven and set aside.
- When potatoes are cool enough to handle, cut them in half lengthwise and scoop out most of the flesh. (You can use the flesh to make mashed potatoes.) Place the potato skins on a cookie sheet covered with aluminum foil. Spoon sausage into each potato skin. Carefully remove one egg from the muffin tin and gently place on top of one potato skin. Repeat for all eggs and skins. Sprinkle each potato skin with cheese.
- Place potato skins under the broiler on high and broil until cheese is melted, about 1-2 minutes. Remove from heat, season with salt and pepper to taste, and garnish with tomato or red pepper for colorful presentation, if desired.
Nutrition
These are really good! Easy to make too.