Breakfast Potato Skins have eggs nestled into baked potatoes skins topped with sausage and cheese. They are easy to make ahead and a delicious twist on the classic appetizer!
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It’s no secret I love potatoes. In every shape and form, they’re completely delicious and part of all my favorite family meals. And those aren’t holiday meals, either. I can’t tell you the number of times that I savored every ounce of mashed potato goodness topped with fried chicken and gravy.
And then there’s the breakfasts. Thin and crispy hash browns, home fries, potato pancakes. The latter of those are my absolute favorite potatoes for breakfast. The crispy outside and tender inside are oh so delicious. Not to mention they’re packed with memories of Nana in the kitchen.
Strangely enough, I think I associate potatoes more for breakfast than dinner. There’s something about them that are so perfect for breakfast. Not that I don’t like a killer stack of mashed potatoes. Don’t get me wrong.
I could face plant in mashed potatoes.
But there’s something about extra crispy hash browns. Those are killer for me, too. The browned, crispy yumminess that you can cover and smother. Or the hash browns wrapped up in a delicious Denver omelet. There’s so many recipes for breakfast potatoes.
And now there’s a new one. These breakfast potato skins are just another reason why I love potatoes for breakfast. Taking one look at them, I’m sure you can see why.
Now, I have to confess. These potato skins are super crispy. Because that’s the way I like them. I like the crunch on the outside edge. Like, super crispy crunch on the outside edge. I’m the one that roasts baked potatoes in the oven without foil on them. I want the crispy skin.
I’m THAT person.
I know the hubs is probably tired of the crispy skin. The crispier the better for me. If I could, I’d scoop out the center and just eat the skins. I’m not kidding. So, extract crispy potato skins are just up my alley.
Initially, I planned on making another bread boat like the mushroom Swiss bread boats I made. But when I started thinking about ingredients at add to it, I thought about other vessels I could bake eggs in; like potatoes!
But I didn’t want to just bake eggs in potatoes. They need to be elevated, kicked up, and something delicious everyone wants to make. I mean, even the hubs said they were good. And he had one cold. Like 3 hours after I made it cold.
So, that’s gotta say something, right?
To me, that just speaks to how scrumptious these breakfast potato skins are. They’re crispy on the outside. We’ve already talked about that. They’re filled with scrambled eggs and baked in the air fryer. This makes the eggs all puffy and delicious.
As if that wasn’t enough, they’re topped with cheese, then breakfast sauce, and then more cheese. Their baked one last time in the air fryer just to melt the cheese. Then you sprinkle with green onions or chives and serve!
The cheesy goodness paired with the crispy potatoes and sausage makes for an amazing breakfast experience. It’s like eating a Spanish tortilla all in one bite! You could even use chorizo instead of breakfast sausage. And, well, bacon, too. Or both.
You can somewhat make these ahead of time. The potatoes definitely could be cooked ahead of time and stored until you’re ready to bake again. That would save 45 minutes from your brunch day. Then all you would need to do is scoop out the flesh, crisp, fill, bake, top, and bake again.
It sounds like a lot, but it really isn’t!
And it’s so worth it! Just look at that breakfast potato skin! Golden brown around the edges, the hidden secret that is the scrambled egg. Your guests will just see the sausage and cheese. Little do they know there’s breakfast under there.
Of course, you could combine the eggs with the sausage and cheese. That would work, too. You could make them Denver and add ham, red peppers, and onions. Try a BLT breakfast potato skin with bacon, lobster, and tomato. Oh my. That sounds divine, doesn’t it?
There’s any number of ways you could top these bad boys! I might have to try and share them all. If the hubs likes them, then I think it’s safe to say I could make them again and he wouldn’t complain. Especially if I topped it with bacon, lobster, and tomato! Yum!
And there’s the egg!
You see what I mean by it being all fluffy good? It’s a hidden gem buried in the crispy shell of these breakfast potato skins. If I were you, I wouldn’t tell my guests there was egg in there. I’d let them enjoy the pleasant surprise.
And it’s a pleasant surprise that we have amazing prizes this week for #BrunchWeek. So, make sure you enter the giveaway to win one of the many prize packages. I hope you win!
- 2 large baking potatoes
- 3 large eggs
- 1 cup shredded Cabot 4 cheese Mexican blend
- 1/2 cup finely diced breakfast sausage
- 1/2 cup thinly sliced green onions
- Preheat air fryer ti 400 degrees for 5 minutes.
- Bake the potatoes 40 minutes. Remove from the air fryer and cool until you can handle them.
- Using a small spoon, carefully scoop out the flesh leaving a 1/4" around the skin of the potato. Save the fresh for another use (like potato panckes).
- Bake in the air fryer at 400 for 5 to 10 minutes or until the potatoes begin to brown around the edges.
- Lightly beat the eggs with salt and pepper to taste.
- Carefully place the potatoes in the basket of the air fryer leaning them up against the side of the basket if needed to keep them upright.
- Pour the eggs into the potatoes until they're 2/3 full. Bake the potatoes in the air fryer at 400 for 10 minutes.
- Top with cheese, sausage, and more cheese. Bake in the air fryer at 400 for 5 to 10 minutes or until the cheese is melted.
- Garnish with the sliced green onions and serve.
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