Breakfast Potato Skins

Breakfast Potato Skins

Recipe adapted from Gina's Weight Watcher Recipes
Makes 5 Servings

5 medium russet potatoes
Olive oil spray
9 large eggs
1/3 cup fat-free milk
12 thin slices lean ham, diced
4 pieces turkey bacon
½ green bell pepper, diced
salt and fresh pepper
3 oz. Cabot 75% reduced fat cheddar, grated

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

Nutritional Information: 362 calories, 35 carbs, 12fat grams and 26 protein grams.

Review: These are great! I'd be lying if I said they weren't a good bit of work. Between the microwavable cooking of each potato, the scooping of each potato, the adding of topping to each potato, etc. - it takes a while. No lie. Here's a tip: use bigger potatoes so that once you scoop you have more room for the egg filling. If you do this, cook the potatoes longer. I have to be honest, while they are a lot of work they're VERY yummy and, to me, worth it, especially if you're cooking on Sunday/when you have time and have the potatoes going while other things are cooking in the oven, slowcooker and on the stove. They also reheated well. I served mine with 2 tbsp fat-free sour cream on the side (added 20 calories) and 'dipped' them in there. I think salsa would have been wonderful too! These are fun and you can definitely have fun with them, mixing up the filling and toppings! For the leftover potatoes (what was scooped out), I made mashed potatoes for Austin by tossing them in a pan with 1 tbsp light butter, 3 tbsp fat-free sour cream and 2 tsp minced garlic. I added some salt and pepper and stirred for about 5 minutes, then topped with chives.