Southwestern Breakfast Style Potato Skins
These Southwestern Breakfast Style Potato Skins are the perfect healthy protein packed breakfast for any day of the week.
Servings: 4 potato skins
Ingredients
- 2 large russet potatoes baked
- 1 box black beans rinsed 13.4 ounces
- 1 cup frozen corn kernels rinsed
- 1 small green bell pepper diced
- 1 small tomato diced
- ¼ red onion diced
- 1 tbsp. olive oil
- ½ tbsp. butter
- 4 eggs
- ¼ cup half & half cream
- salt & pepper to taste
- 1 ½ tsp. chili powder
- ¾ tsp. cumin
- 1 tsp. garlic powder
- ½ cup shredded cheese of choice
Instructions
- Preheat oven to 425
- Scrub potatoes and pierce with fork several times.
- Place on baking pan in preheated oven about 45 minutes or until fork tender.
- Remove from oven and allow to cool slightly about 10 minutes.
- Meanwhile in separate medium mixing bowl combine black beans, corn, bell pepper, tomato, onion, chili powder, cumin, and garlic powder. Mix well and set aside.
- Meanwhile melt olive oil and butter over medium heat.
- Beat 4 eggs with half & half, salt & pepper to taste.
- Pour eggs into pan and scramble about 6-8 minutes.
- Remove from heat and set aside
- Cut potatoes in half length wise and scoop out potato flesh and save for later use.
- Put skins on parchment lined baking sheet. Fill equally with scramble eggs, bean mixture*.
- Return to oven and bake 10 more minutes.
- Remove from oven top with cheese and bake an additional 5-6 minutes.
Notes
* the bean mixture will fill more than 4 skins. Can save the rest for later use. Great to eat just on its own.