Breakfast Potato Skins
Makes 8 large Potato Skins
Takes about 1 1/2 hours
-what you need-
- 4 large russet potatoes
- 1 pound bacon, cooked
- 8 ounces sharp cheddar cheese, shredded
- 10 large eggs
- 1 bundle green onions
- Salt & Pepper
- Everything but the bagel seasoning
- Olive oil
-what to do-
- First, bake your potatoes. I baked mine using an air fryer at 400 for about 45 minutes, turning halfway through.
- As the potatoes cook, get your bacon cooked, shred your cheese and cut your green onions.
- For the green onions, separate the bottom pieces from the top, the bottoms we’ll cook with the eggs and the tops will be for garnish.
- When potatoes are done, slice in half lengthwise and scoop out the insides making as thin or thick as you want. I did in between.
- Coat your skins in some olive oil, season with salt, pepper and everything bagel seasoning, and bake for an additional 10 minutes to get a nice crisp.
- As these bake again, make your scrambled eggs. I beat mine with a pinch of salt and cooked on low in some melted butter. Right at the end add in your chopped whites of the green onion.
- Time to assemble. Leave your skins in the air fryer and layer in some shredded cheese, then your eggs, your crumbled cooked bacon and ending with a final layer of shredded cheese.
- Bake for more minutes until cheese is melted.
- Place on a serving tray, garnish with the tops of your green onions and ENJOY!!!
What happens when you tell an egg a joke?
It cracks up!
