Western Omelet Breakfast Potato Skins

15 Jun

Another great recipe I discovered from skinnytaste.com that was used this weekend is for the Western Omelet Breakfast Potato Skins. I made these for breakfast over our weekend and they definitely earned a thumbs up from my husband. They were super delicious. It was my first time making potato skins so I feel I could definitely get my skills down to make them more even, but they weren’t as bad as I thought they would be to make.

Western Omelet Breakfast Potato Skins from skinnytaste.com 


  • 2 medium russet potatoes
  • olive oil spray
  • 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


  • Heat oven to 450°.
  • Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato.
  • When finished, allow to cool enough to handle. Cut potatoes in half horizontally.
  • Scoop out potatoes leaving about 1/4 inch thick wall. (Skins weigh 2.5 oz after scooped)
  • In a large bowl, whisk eggs, milk, salt and pepper.
  • Add onion, pepper and ham and mix well. (We used turkey bacon instead of ham.)
  • Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.
  • Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper.
  • Fill with eggs and top each one with 1 tbsp cheese.
  • Place on a baking sheet and bake 5-10 minutes or until cheese is melted.

(click photo for source)

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