Denver Omelet Stuffed Potato Skins
I made baked potato soup for my son last week, and when I was scooping the flesh out for the soup, I was very careful to leave a little bit of potato edge in the skins, saving them for ME … you see, I absolutely adore crispy crunchy potato skins. I couldn’t wait to bake them up to a nice crisp crunch and fill them with wonderful things. Potato skins are the healthiest part of the potato too! They have most of the vitamins and fiber. People don’t think of potato skins as health food, but you’d be surprised at how healthy they really are. See this post for lots of wonderful reasons why you should embrace and include potatoes in your healthy diet.
Anyway, when I woke hungry this morning, my brain immediately started churning, thinking of wonderful ways to fill my precious potato skins. I settled on a Denver omelet theme for breakfast … because I have lots of peppers and mushrooms and onions in my fridge. And of course I have cheese. I always have cheese. I have an entire drawer in my fridge dedicated to the magnificence that is cheese. Shhh! Don’t judge.
One note: because my potato skins were cold when I started, it took a while longer than usual to get the potatoes crispy. If your potato skins are cold, I would allow some extra baking time or preheat them in the microwave to make the crisping time shorter.
- 3 - 4 medium russet potatoes
- 2 Tablespoons olive oil
- 2 Tablespoons butter, melted
- 1/2 cup chopped onions
- 1/2 cup chopped bell pepper
- 1/2 cup sliced fresh mushrooms
- 4 - 6 eggs
- 1/2 cup chopped ham or a couple slices of lean, cooked, crumbled bacon (optional)
- Shredded cheese
- Preheat the oven to 350 F. Wash the potatoes and, while wet, sprinkle the skins liberally with salt. Poke each one with a fork once and set it in the oven. Bake at 350 F. for about an hour or until the potato is tender when pierced with a fork.
- While the potatoes are baking, put the olive oil and butter in a small bowl and melt the butter, stirring to mix. Prep the rest of the ingredients.
- When the potatoes are done, let them cool slightly, then cut them lengthwise with a sharp knife. Carefully scoop out the inside of the potato with a grapefruit (or regular) spoon, leaving at least 1/4 inch edge on the potatoes. Save the inside of the potato for another use (I suggest potato soup!)
- Melt the butter with the olive oil and lightly brush the potato skins on both sides with the butter/oil mixture. Set the potato skins, cut side down, on a baking sheet, increase heat in the oven to 425 F and bake for 8 - 10 minutes or until crispy. Flip the potato skins and bake another 5 minutes.
- While the potato skins are cooking, heat a medium frying pan over medium heat. Spray with cooking spray or brush with a bit of butter or oil. Add the onions, peppers, and mushrooms and saute until the onion is soft & translucent. Crack the eggs in the pan, adding at least enough egg to get the veggies to stick together (or more if you want more egg). Stir in the ham. Scramble the eggs until they are mostly done but still wet, seasoning with Red Robin Seasoning (or salt) & freshly ground pepper. Remove from heat.
- Stuff the potato skins with the egg mixture, letting the filling mound up a bit. Sprinkle cheese on top. Return the potato skins to the baking sheet and bake for another 10 minutes or so or until the cheese is nicely melted and bubbly.
- Enjoy while they are hot!
You can cook up the skins ahead of time and refrigerate until ready to use. Baking time will have to be lengthened to get the skins crispy--or you could pre-heat your skins in the microwave.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Foodie Friends Friday, Foodie FriDIY, Gluten Free Friday, Sunday Fitness and Food, What’s for Dinner Sunday, Pretty Pintastic Party, Happiness is Homemade, Hearth & Soul Bloghop and Let’s Get Real.