Potato skins filled with melted cheese, avocado slices, and a perfectly cooked egg — an easy, satisfying breakfast.
There’s something irresistible about runny poached or gently cooked eggs: the bright yellow yolk flowing like liquid gold over whatever it touches. As someone who eats a lot of eggs, I also pay attention to how they’re raised. Cage-free is a step up from caged, but pastured eggs are best when you can find them.
We’re fortunate to have a local egg ranch — the last working ranch of its kind in town — and their hens are pastured. The term “pastured” generally means hens are raised outdoors, foraging for insects and grains in rotating pasture areas. This more natural lifestyle often results in eggs with a healthier nutrient profile, including higher omega-3 levels.
It’s Secret Recipe Club time again. Every month I’m assigned a different food blog to explore and test recipes from. While desserts are fun to read about, it’s egg-centric dishes that most often draw me into the kitchen.
This month I was assigned Nicole of the Crazed Mom blog (you may recognize her from Daily Dish Recipes; the recipe content now lives on Crazed Mom). I’ve followed Nicole for years through Sunday Supper and have bookmarked many of her dishes, so I was excited to work through her recipes.
I admire the name “Crazed Mom” — Nicole is a St. Louis mom of five teens, often caring for younger children and welcoming others into her home. She’s passionate about cooking and baking, skilled with the technical side of blogging, and a talented writer. Her enthusiasm for life comes through in her posts, and it’s easy to see why so many people enjoy being around her.
There were several of her recipes I wanted to try, including Green Onion, Egg, and Toast Tarts; Bacon and Egg Breakfast Pastries; a Rhubarb Elderberry Cocktail; Garlic & Herb Buttermilk Dinner Rolls; and Gooey Lemon Bars. For now I chose her Breakfast Egg Stuffed Potato Skins, and my husband and I loved them. I made only one substitution: I used avocado instead of bacon — a personal preference that worked beautifully.
Breakfast Egg Stuffed Potato Skins
Ingredients
- 1 large baked potato fully cooked and cooled
- Extra virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 tablespoon grated Parmesan cheese divided
- 2 tablespoons shredded cheese of your choice I used Manchego
- 1 green onion thinly sliced
- ½ tablespoon unsalted butter
- 2 large eggs
- 4 slices avocado
- Chopped fresh oregano
Instructions
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Preheat the oven to 350°F. Slice a fully cooked, cooled baked potato in half lengthwise. Use a sharp knife to carve out most of the interior, leaving enough potato to support the shell. Reserve the scooped potato for another use.
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Brush the inside and the top edges of each hollowed potato with olive oil and season with a pinch of kosher salt and freshly ground pepper. Spread about 1 teaspoon of grated Parmesan inside each half. Divide the shredded cheese between the two halves and sprinkle the sliced green onion on top of the cheeses.
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Place the potato halves in the oven for about 10 minutes to warm them and melt the cheeses.
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While the potatoes warm, melt the butter in a medium nonstick skillet over medium heat. Gently crack the eggs into the skillet, cover, and cook 3–4 minutes until the whites are set but the yolks remain runny.
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Remove the potato halves from the oven. Arrange the avocado slices inside each shell, top with the cooked eggs, sprinkle the remaining Parmesan, season with salt and pepper, and finish with a pinch of chopped fresh oregano. Serve immediately.