Daybreak recipe: Breakfast Potato Skins

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by AMY KUSHNIR

WFAA contributor

Posted on June 15, 2013 at 7:58 AM

Updated Saturday, Jun 15 at 8:01 AM

Amy Kushnir of My Texas Today prepared Breakfast Potato Skins for Father's Day on News 8 Daybreak Saturday, June 15.


INGREDIENTS

  • 4 large Russet potatoes, rinsed and dried
  • 8 - 9 eggs, scrambled
  • 1 lb. regular sausage, browned
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 4 - 5 green onions, thinly sliced
  • butter flavored cooking spray (such as Pam)
  • salt (to taste)

DIRECTIONS

  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with foil and mist with cooking spray.
  3. Prick potatoes with a fork.
  4. Transfer potatoes to baking sheet and bake for 1 hour or until soft to touch.
  5. Meanwhile, scramble eggs in a skillet, brown sausage in a separate skillet, and slice green onions.
  6. Once potatoes are done, let cool for 20 minutes or until they’re cool enough to cut and handle. Turn broiler to high.
  7. Slice each potato in half lengthwise and scoop out centers only with a large spoon (keep the insides for another recipe... like mashed potatoes)
  8. Turn potato skin face down back on to the baking sheet. Spray with more cooking spray and lightly sprinkle with salt. Broil for 5 - 8 minutes.
  9. Remove from oven and carefully flip over. Spray potato skins again making sure all edges are covered.
  10. Return to the oven to broil for another 5-8 minutes or until the edges are crisp and golden brown.
  11. Remove from oven and fill each potato skin with scrambled egg and sausage. Top with cheddar cheese, pepper jack cheese and green onions.
  12. Place baking sheet back in the oven one more time for an additional 3 minutes or until cheeses are melted.

Note: Potatoes can be baked, sliced and hollowed out the day before; just cover and refrigerate.

Makes 8 filled Breakfast Potato Skins

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