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Bacon and Egg Potato Skins Recipe

You can't go wrong with this bacon and egg potato skins recipe! Filled with bacon, cheese, and eggs, these potato skins are sure to get your morning off to a tasty and filling start. Recipe courtesy Shashi of Runnin Srilankan.

Servings: 4

Active time: 25 minutes

Total time:

Ingredients

  • 2 potatoes
  • 4 small slices of cheese
  • 2 Tbsp olive oil
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 2 strips of bacon
  • salt to taste
  • pepper to taste
  • parsley or cilantro for garnish

Preparation

  1. Preheat oven to 375°F.
  2. Microwave potatoes until cooked and cut them in half. Scoop out the insides of each potato half and discard. Add a sliver of cheese to each potato skin and place on a baking tray. Brush skins with olive oil. Break an egg into each skin and bake for 18-20 minutes.
  3. Cook strips of bacon and drain well on paper towels.
  4. Remove eggs from the oven once whites are set. Sprinkle with bacon and parsley or cilantro.

Variations

Sprinkle with chili flakes, salsa, or avocado instead of bacon and herbs.

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Nutrition Facts

Serving Size (1 potato skin)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 260
Calories from Fat 140
Total Fat 16g (25% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 200mg (67% DV)
Sodium 210mg (9% DV)
Total
Carbohydrate
19g (6% DV)
Dietary Fiber 2g (8% DV)
Sugars 1g
Protein 12g
Vitamin A 8%
Vitamin C 15%
Calcium 10%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.