Western Omelet Breakfast Potato Skins

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 Breakfast Potato Skins
Gina’s Weight Watcher Recipes 
Servings: 2 • Serving Size: 2 skins • Points +: 8 pts • Smart Points: 9
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.