Loaded breakfast potato skins from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 20) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 22, 2024

    We love this for a breakfast/brunch when we have overnight guests, since you can bake the potatoes the night before and easily assemble in morning. Agree with previous comments to reduce the baking time so the eggs don't over cook. Have also made this for an easy supper with a green salad.

  • EmilyR on February 26, 2023

    My family enjoyed these, though my potatoes weren't deep enough and the egg white spilled out a bit. They feel a bit decadent and I like that it has a bit of protein to it and can be doctored up according to preference.

  • spatterson88 on December 25, 2020

    After reading the notes, I checked on the eggs at 5 minutes, and pulled them out at 8 minutes. That was perfect timing.

  • Mrs. L on December 07, 2019

    Ten minutes was too long for my oven. At seven they were almost overdone. And of course I added more bacon after I took a photo lol.

  • SheilaS on April 30, 2018

    I was hoping for a runny yolk but these were cooked through at 10 min. Next time I'll check sooner. Otherwise, I thought they were very good. Brushing the skins with melted butter makes them especially delicious.

  • hirsheys on April 28, 2018

    This came out yummy, though the recipe takes quite a while if you don't prebake the potatoes. I had one issue - I must have tilted the pan as I put it in the oven, because one of the eggs slid out of the potato, which meant it overcooked. Still, the flavors were all quite tasty. (I went much heavier on the scallions and would again...)

  • southerncooker on January 08, 2018

    Delicious. I baked my potatoes the night before and scooped out the middles then continued with the recipe the next morning. I omitted the sour cream since I'm not a big fan.

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