These potatoes are super easy to whip up and can even be made the day before you want to cook them up and serve them. I usually make them the day or night before so all I have to do it take them out of the fridge and pop them in the oven to heat through and melt the cheese. The potatoes look fancy and hard to make, but you will fool your friends and family. That I can promise you. To make these yummy breakfast potatoes, you first need to cook the potatoes. You can cook them in the oven, but I like to give them a quick wash, a few pricks with a fork and them pop them in the microwave too cook through. That way you don't have to heat up the whole house. My microwave has a special "potato" cooking option and it cooks them just perfectly. If your microwave doesn't have a "potato" setting, cook your potatoes for five minutes and check them with a knife for doneness. If it's not done, cook on two minutes intervals until the the potatoes are done and a knife goes through the potato clean and easily. If you are cooking them in the oven, it should take about 25 minutes or so to cook them. Once they are slightly cooled, cut the potatoes in half and scoop out the flesh. Make sure to leave about a quarter inch of flesh in there so that the potato skin isn't too flimsy. You don't want all those eggs and goodies to fall out, do you? I don't think so.
Once the potatoes are ready to go, place them on a cookie sheet while you prep the filling. Cook up the onions and bell pepper until they are soft - don't burn them! Add in the ham and warm through, just a few minutes. Then add the eggs and cook until they are soft and ready to go. Once the eggs are cooked, fill each of the potato skins, making sure the eggs are evenly filled in each one. Then top with about a tablespoon of cheese and bake for 10 minutes until the cheese is melted and everything warms together. If you made these the day before, you may need about 20-25 minutes for everything to fully warm up. Check them at about 15 minutes, but they may need a bit more to heat all the way through.
Now here comes the best part and what I know you've been waiting for - these potatoes come in at two potato skins for 305 calories and over 25 grams of protein. Seriously winning! These breakfast potato skins taste like you are being bad, but you are being so so good. Nothing like a yummy, healthy and filling breakfast to keep you going strong all morning long. And these will do just that. They are not just for breakfast though - you can have them morning, noon or night. I often freeze the left over potatoes individually and pull them out for lunch or even dinner (when the captain is away). You'd never know they were frozen! Plus, who doesn't like breakfast for dinner?
|not pictured: potatoes|
|cooked and cut in half|
|eggy egg eggs|
|onions, peppers and hammmm|
|don't be like me and scoop too much out. oops.|
|stuffed and topped with yummy yummy cheese|
|don't drool all over your computer|
Skinny Western Omelet Stuffed Breakfast Potatoes (slightly adapted from Skinny Taste)
2 medium russet potatoes
2 large eggs
3 egg whites
2 tbsp fat free milk
2 thin slices lean ham, chopped
2 tbsp chopped onion
1/2 cup bell pepper, chopped
salt and fresh pepper
4 tbsp reduced fat cheddar cheese
Preheat oven to 425 degrees. Rinse and then pierce potato with a fork a few times all around. Place in microwave and cook about 5-8 minutes per potato (or about 25 minutes in a 350 degree oven). When finished, allow to cool enough to handle. Cut potatoes in half horizontally and scoop out potatoes leaving about 1/4 inch thick wall. Place each potato skin on a cookie sheet while you prepare the filling.
These are perfect for an everyday breakfast or something special to serve for a holiday breakfast. No matter when you make them, you must make them!