Breakfast Baked Potato Skins



Yield 10 servings

A fun, hand held breakfast option: Crispy Breakfast baked potato skins topped with light scrambled eggs, garlicky spinach, chopped, crispy bacon, and a dollop of fresh pesto. 



  1. Preheat the oven to 450 degrees. (Skip this step if using air fryer)
  2. Rub the potatoes with olive oil and kosher salt.
  3. Place in the oven for 45 minutes or till crispy on the outside and done on the inside. If using the Air Fryer, cook on 390 degree for 30-40 minutes.
  4. Removed cooked potatoes from the oven/ air fryer and cut in half horizontally.
  5. While the potatoes cool down, prepare the scrambled eggs.
  6. Prepare the garlicky sautéed spinach: Sauté spinach in olive oil with 1 clove of minced garlic. Season with salt and pepper, to taste.
  7. Cook the bacon. (according to the package) Roughly chop.
  8. Scoop out most of the flesh of the halved potatoes. Reserve for another recipe. (If you baked the potatoes, place skins back in the oven for 8 minutes for maximum crispiness.)
  9. Brush the inside of the potato skins with melted ghee (or butter), top with scrambled eggs, sautéed spinach, and chopped bacon. Garnish with chopped parsley.
  10. Top with a dollop of pesto. Enjoy!

Courses Breakfast

Recipe by First and Full at