Stuffed breakfast potato skins are perfect for your weekend breakfast. They take a little time to make, but they are so worth it.
This recipe for twice-baked potatoes is a hearty recipe that is perfect for a weekend breakfast, brunch, or dinner. I am a big fan of breakfast foods, and this has got to be one of my favorite things to make and eat.
I love the combination of potatoes, eggs, and sausage in this recipe.
Helpful tips
- Use the right kind of potatoes. Russet potatoes work best for this recipe.
- I like microwaving the potatoes until they are fork-tender. If you prefer you can bake them in the oven.
- The time for microwaving/baking the potatoes may vary depending on their size. Baking time for a medium potato is about 50 to 60 in a 375-degree oven.
- The potatoes can be microwaved/baked in advance. Cool them completely and store them in the refrigerator.
- Store leftover potato skins in the refrigerator for 3 to 4 days.
- To reheat place in the microwave or oven and heat until the internal temperature is 210-218.
Ingredients these twice-baked potatoes for breakfast
- Russet Potatoes – these potatoes are high in starch and low in moisture which makes for the best potatoes for this recipe.
- Pork Sausage
- Butter
- Eggs – large eggs are used for this recipe.
- Milk
- Cheddar Cheese
- Salt and Pepper are optional (you may want to add salt and pepper to the potato skin).
Steps for making breakfast stuffed potatoes
Steps one and two
Brown the pork sausage in a large skillet. Once the potatoes are fork-tender and cooled, remove the potato centers.
Steps three and four
Spray the potato skins with a non-stick cooking spray and bake in a 375-degree oven for 15 to 20 minutes. Take the potato part that was scooped out of the skins and fry with a tablespoon of butter.
Steps five, six, and seven
Beat three eggs with milk. Add the beaten eggs, cooked pork sausage, and cheese to the skillet with the potatoes. Cook until the eggs are set.
Steps eight and nine
Divide the egg mixture between the potato skins. Sprinkle the potatoes with the additional cheese. Place in the oven and bake until they are heated through and the cheese is melted.
More breakfast recipes to make
If you make these stuffed breakfast potato skins, I would love to hear about it! Please leave me a comment and a rating.
Stuffed Breakfast Potato Skins
Ingredients
- 2 medium russet potatoes
- non-stick cooking spray
- salt and pepper optional
- 1 cup cooked breakfast port sausage
- 1 tablespoon butter
- 3 eggs
- 3 tablespoons milk
- 1/4 cup shredded cheddar cheese – plus more for the top
Instructions
- Microwave 2 russet potatoes, until fork tender. The time will depend on the size of the potato.
- Once they are microwaved, remove and cool. Once they are cool enough to handle cut in half and scoop most of the potato out leaving a layer of potato on the bottom and sides.
- Place the potatoes skins on a baking pan that has been sprayed with non-stick cooking spray.
- Spray the potato skins with the non-stick cooking spray lightly. Season with salt and pepper if desired.
- Place them in the oven that has been preheated to 375 degrees F. Bake for 15 to 20 minutes or until the skins are turning brown.
- Cook the pork sausage while the potatoes are being microwaved. Remove the sausage from the skillet and wipe the skillet to remove any grease left from the sausage.
- To a skillet add one tablespoon of butter and melt over medium heat. Add the potatoes that were scooped out of the potatoes and brown lightly.
- Take the eggs and beat the milk until well mixed.
- Add the pork sausage, eggs, and cheese into the skillet with the potatoes. Cook until the eggs are set.
- Divide the egg mixture between the four potato skins. Top with additional cheese.
- Place back into the oven and bake 10 to 15 minutes or until the cheese is melted
Notes
- Use the correct potato for this recipe. I recommend russet potatoes.
- I like to microwave the potatoes until they are fork-tender because it is fast and easy. If you prefer you can bake them. A medium potato may take 50 to 60 minutes in a 375-degree oven. Time will vary depending on the size of the potato.
- If you like salt and pepper with potato, add salt and pepper to the potato skins before placing them bake in the love to bake.
- Store leftover potatoes in the refrigerator for 3 to 4 days.
- To reheat leftover potatoes heat in the microwave to 210 – 218 degrees F.
Nutrition
This recipe was originally published on October 3, 2016. It has been updated with new content and pictures on February 13, 2025.
Dawn these look yummy delicious !!
Tim and I are breakfast for supper too. We had it tonight, before hitting Barnes. So yum.
I too LOVE breakfast…this looks fantastic, Dawn.
What a fun idea, Dawn! I am most definitely a breakfast person, and I could easily do breakfast-for-dinner at least once a week. And now that I’ve seen these stuffed skins, I think I need to do breakfast-for-dinner tonight! 🙂
I must have breakfast, too! Boy, this looks like one winner of a way to start the day! Bill would be thrilled if I’d make these!!!
These stuffed breakfast potatoes are delicious. They are one of my favorite meals for breakfast!
So much rich and satisfying flavor with ingredients I almost always have on hand… brilliant! This is the perfect cozy brunch recipe to satisfy even the pickiest eaters!