Breakfast Potato Skins
Breakfast Potato Skins Breakfast Potato Skins

Made with Egg Beaters, shredded cheese, russet potatoes, and lean turkey sausage, these Breakfast Potato Skins are healthy, yet oh so hearty.

30M 10M 40M 4
Nutrition facts: 342 13G 65MG 401MG 40G 4G 18G
Ingredients: 2 medium russet potatoes, baked 4 oz. lean turkey sausage 1/2 bell pepper, diced 1 cup Egg Beaters Original 1 tbsp. Schnucks unsalted butter, melted 1/2 cup Schnucks shredded Cheddar cheese 2 fresh green onions, sliced 8 clementines, peeled and segmented (on side) Instructions: Heat a medium skillet prepared with cooking spray over medium-high heat. Add sausage and cook until browned and crumbled, using a spatula to break up meat, 10-12 minutes. Add bell pepper to skillet and cook until softened, about 5 more minutes. Stir in Egg Beaters. Cook, stirring frequently, until soft and cooked through, about three minutes. Carefully cut each potato in half lengthwise; scoop potato pulp into a small bowl and stir in butter. Return mixture to potato skins and press to create an indentation in the center of each. Arrange skins on a foil-lined baking sheet. Evenly divide egg mixture and cheddar cheese among potato skins. Bake until warmed through and cheese has melted, 8-10 minutes. Top with sliced green onion, add salt and pepper to taste if desired. Serve immediately with clementines on side.

Breakfast Potato Skins

Breakfast, Oven-Baked, Vegetable

Made with Egg Beaters, shredded cheese, russet potatoes, and lean turkey sausage, these Breakfast Potato Skins are healthy, yet oh so hearty.

40M

4

Made with Egg Beaters, shredded cheese, russet potatoes, and lean turkey sausage, these Breakfast Potato Skins are healthy, yet oh so hearty.

Ingredients

  • 2 medium russet potatoes, baked
  • 4 oz. lean turkey sausage
  • 1/2 bell pepper, diced
  • 1 cup Egg Beaters Original
  • 1 tbsp. Schnucks unsalted butter, melted
  • 1/2 cup Schnucks shredded Cheddar cheese
  • 2 fresh green onions, sliced
  • 8 clementines, peeled and segmented (on side)

Instructions

  1. Heat a medium skillet prepared with cooking spray over medium-high heat. Add sausage and cook until browned and crumbled, using a spatula to break up meat, 10-12 minutes. Add bell pepper to skillet and cook until softened, about 5 more minutes.
  2. Stir in Egg Beaters. Cook, stirring frequently, until soft and cooked through, about three minutes.
  3. Carefully cut each potato in half lengthwise; scoop potato pulp into a small bowl and stir in butter. Return mixture to potato skins and press to create an indentation in the center of each. Arrange skins on a foil-lined baking sheet.
  4. Evenly divide egg mixture and cheddar cheese among potato skins. Bake until warmed through and cheese has melted, 8-10 minutes. Top with sliced green onion, add salt and pepper to taste if desired. Serve immediately with clementines on side.

Nutrition Facts

342 CALORIES Per Serving

FAT: 13G

SATURATED FAT: 6G

CHOLESTEROL: 65MG

SODIUM: 401MG

CARBOHYDRATES: 40G

FIBER: 4G

SUGAR: 15G

PROTEIN: 18G

X