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.

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Western Omelet Breakfast Potato Skins


  • 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


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

Nutrition Information

Yield: 2 servings , Serving Size: 2 skins

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 8
  • Calories: 305.1 calories
  • Total Fat: 7.6g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 35.1g
  • Fiber: 2.7g
  • Sugar: g
  • Protein: 23.8g
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