Potato skins for breakfast? Why not! Potato skins stuffed with scrambled eggs, ham, pepper, onion and topped with reduced fat cheddar cheese, it's a perfect breakfast combination.
Western Omelet Potato Skins
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 2 skins • Old Points: 6 pts • Points+: 8 pts
Calories: 305.1 • Fat: 7.6 g • Protein: 23.8 g • Carb: 35.1 g • Fiber: 2.7 g
- 2 medium russet potatoes
- olive oil spray
- 2 large eggs
- 3 egg whites
- 2 tbsp fat free milk
- 2 thin slices lean ham, chopped
- 2 tbsp chopped onion
- 1/2 cup bell pepper, chopped
- salt and fresh pepper
- 4 tbsp reduced fat cheddar cheese
Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall. (Skins weigh 2.5 oz after scooped)
In a large bowl, whisk eggs, milk, salt and pepper. Add onion, pepper and ham 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 1 tbsp cheese. Place on a baking sheet and bake 5-10 minutes or until cheese is melted.