Western Omelet Breakfast Potato Skins Recipe

Western Omelet Breakfast Potato Skins Recipe

How To Make Western Omelet Breakfast Potato Skins

In this western omelet, scrambled eggs, onion, cheese, ham, and peppers are stuffed in potato skins and baked until perfectly gooey and creamy.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 2russet potatoes,medium
  • olive oil spray
  • 2eggs,large
  • 3egg whites
  • 2tbspfat-free milk,or water
  • 2lean ham,thin slices, chopped
  • 2tbsponion,chopped
  • ½cupbell pepper,chopped
  • salt and fresh pepper
  • 4tbspcheddar cheese


  1. Pierce potato with a fork a few times all around.

  2. Place in microwave and cook for 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 ¼ inch thick wall.

  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 degrees F.

  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 tablespoon of cheese.

  13. Place on a baking sheet and bake 5 to 10 minutes or until cheese is melted.


  • Calories: 15202.69kcal
  • Fat: 860.08g
  • Saturated Fat: 287.39g
  • Trans Fat: 0.38g
  • Monounsaturated Fat: 406.95g
  • Polyunsaturated Fat: 104.87g
  • Carbohydrates: 408.13g
  • Fiber: 10.65g
  • Sugar: 4.95g
  • Protein: 1371.42g
  • Cholesterol: 5002.42mg
  • Sodium: 85071.84mg
  • Calcium: 987.03mg
  • Potassium: 27640.86mg
  • Iron: 73.33mg
  • Vitamin A: 236.07µg
  • Vitamin C: 62.43mg
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