Western Omelet Breakfast Potato Skins

Western Omelet Breakfast Potato Skins

Potato skins for breakfast? Why not! Potato skins stuffed with scrambled eggs, ham, pepper, onion and topped with reduced fat cheddar cheese, it’s a perfect breakfast combination.

Western Omelet Breakfast Potato Skins

Gina’s Weight Watcher Recipes 

Servings: 2 • Serving Size: 2 skins • Points +: 8 pts • Smart Points: 9

Calories: 305.1 • Fat: 7.6 g • Protein: 23.8 g • Carb: 35.1 g • Fiber: 2.7 g 

2 medium russet potatoes

olive oil spray

2 large eggs

3 egg whites

2 tbsp fat free milk

2 thin slices lean ham, chopped

2 tbsp chopped onion

1/2 cup bell pepper, chopped

salt and fresh pepper

4 tbsp reduced fat cheddar cheese

Directions:

Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall. (Skins weigh 2.5 oz after scooped)

In a large bowl, whisk eggs, milk, salt and pepper. Add onion, pepper and ham and mix well. Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.

Heat oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Fill with eggs and top each one with 1 tbsp cheese. Place on a baking sheet and bake 5-10 minutes or until cheese is melted.