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Western Omelet Breakfast Potato Skins
5
from
2
votes
Yield:
2
servings
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
2
medium russet potatoes
olive oil spray
2
large eggs
3
egg whites
2
tbsp
fat free milk
(or water)
2
thin slices lean ham
(chopped)
2
tbsp
chopped onion
1/2
cup
bell pepper
(chopped)
salt and fresh pepper
4
tbsp
cheddar cheese
Instructions
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.
Nutrition
Serving:
2
skins
,
Calories:
305.1
kcal
,
Carbohydrates:
35.1
g
,
Protein:
23.8
g
,
Fat:
7.6
g
,
Fiber:
2.7
g
- WW Points:
6