Bacon and Eggs Potato Skins

Make the potato skin shells in advance for quick assembly. Perfect for breakfast, lunch, brunch, appetizers, parties, and the big game!

Just in case you needed another excuse to eat potato skins, these Bacon and Eggs Potato Skins are here to help!  Cheese, bacon, and eggs take classic breakfast ingredients to a new level in these convenient and party-perfect potato boats.

You can find detailed instructions on how to make the best potato skin shells here!  It is my favorite technique as I found using baked potatoes were just too soft and difficult to work with.  Plus my technique above is so much faster!  The topping possibilities are endless!  Now that I have a recipe for perfect potato skins, it is somewhat dangerous because they are so good!

Make the potato skin shells in advance for a quick and easy assembly!  I like to throw them in a container and refrigerate them for when I am ready to finish them off.  That way you can have these Bacon and Eggs Potato Skins ready to go in no time!

The eggs can be cooked to your desired doneness, just be sure to keep an eye on them as they can overcook quickly, and ovens vary!  I found that in my oven the following times worked for each level of doneness:

• 10-12 minutes at 400F for Over Easy (runny yolk, runny white, but just starting to turn dark white)
• 12-14 minutes at 400F for Over Medium (runny yolk, cooked white)
• 15 minutes+ for Over Well (Cooked yolk, cooked white)

You can easily determine how “done” the egg is by poking the white and the yolk with your finger.  A runny white or yolk will give way and move like liquid underneath.  A cooked white or yolk will be firmer to touch.  It is important to watch them if you want a desired doneness, because the exact size and shape of the egg/potato, as well as your oven, will all change these times!

These Bacon and Eggs Potato Skins may seem basic, but they have proven to be one of the more popular versions that I make.  They are great for any time of day, especially the breakfast lovers.  Serve these up for breakfast, brunch, game day, lunch, or as a snack.  The hubby ate three of these for breakfast rather easily, so be prepared to make a lot!

What do you think would be a great filling for potato skins?

Find our collection of potato skin recipes here! 

Bacon and Eggs Potato Skins

Make the potato skin shells in advance for quick assembly. Perfect for breakfast, lunch, brunch, appetizers, parties, and the big game!

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Cook Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 potato skins

Ingredients

• 6 potato skin shells (5" long or longer) (see note for recipe, must be prepared before following these steps)
• 6 large eggs
• 3 Tbsp cheese shredded, any flavor (we like cheddar or Parmesan!)
• 3 slices bacon cooked and chopped
• salt
• black pepper

Instructions

• Prepare your potato skin shells if not done already. See link for recipe and instructions in notes below.
• Preheat oven to 400F.
• Place the potato skin shells on a baking sheet. Sprinkle approximately 1/2 Tbsp of cheese along the bottom of each shell.
• Crack one egg into each potato skin. If it spills over, that is okay! You can pull off the spilled, cooked bits later if desired.
• Sprinkle the bacon on top of each egg. Use as much as desired.
• Finish each potato skin with a light sprinkling of salt and pepper.
• Bake the potato skins to your desired egg doneness. This time will vary based on multiple factors, including your exact oven as the heat varies in each appliance. See note below for guidelines.
• When done, remove from oven and serve immediately.

Notes

Learn how to make your own potato skin shells here!  They can be made in advance and stored in the refrigerator.  The longer baking time is to account for making the potato skin shells themselves if you have not done so already.  The potato skins should be at least 5" in length for this recipe to accommodate the size of the egg which is larger than the potatoes in the recipe link.

The exact amount of cheese and bacon that you need will vary based on your preference and the exact size of your potatoes.

Sometimes the egg does not fit well.  If it spills over, that is okay!  You can pick off the cooked bits of egg that spilled over when they are done.

In my oven, these are the times that worked for me:

• 10-12 minutes at 400F for Over Easy (runny yolk, runny white, but just starting to turn dark white)
• 12-14 minutes at 400F for Over Medium (runny yolk, cooked white)
• 15 minutes+ for Over Well (Cooked yolk, cooked white)
• You can easily determine how "done" the egg is by poking the white and the yolk with your finger. A runny white or yolk will give way and move like liquid underneath. A cooked white or yolk will be firmer to touch. It is important to watch them closely to get your perfect egg!