Appetizers & Side Dishes

Cheddar, Sausage & Egg Potato Skins

Prep Time: 10 min  |  Servings: 4  |  Calories: 534
0 Reviews
Cheddar, Sausage & Egg Potato Skins
Prep Time
10 min

These potato skins are far from ordinary because we’ve packed them with pork breakfast sausage, fluffy eggs and some freshly sliced green onions. The finishing touch: Top them with melted and bubbly Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut for rich full-bodied taste that goes perfectly with this recipe.

  • 2 medium russet (baking) potatoes (about 1-1/4 lbs.)
  • 2 Tbsp. butter, melted
  • 8 oz. bulk pork breakfast sausage
  • 4 eggs (or 2 eggs and 2 egg whites), beaten
  • 1/2 cup sliced green onions
  • 1 cup (4 oz.) Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut, divided
  1. Scrub potatoes and pierce in several places with tip of sharp knife. Bake in a preheated 400°F oven 50 to 60 minutes or until tender. Let stand 10 minutes or until cool enough to handle.
  2. Cut potatoes lengthwise in half; scoop out potato pulp, leaving a 1/4-inch thick shell.* Place potato shells on a baking sheet. Brush butter over shells; sprinkle lightly with salt and freshly ground black pepper if desired. Place on a baking sheet. Broil 2 to 3 inches from heat source 4 to 5 minutes or until edges are golden brown and crisp.
  3. Meanwhile, crumble sausage into skillet; cook, stirring frequently, over medium heat until no longer pink. Add eggs; cook, stirring occasionally, until eggs are soft-set or longer to desired doneness. Stir in green onions and 1/2 cup cheese.
  4. Spoon egg mixture into potato shells; top with remaining 1/2 cup cheese. Return to broiler; broil 1 minute or until cheese is melted.

Serving Size 4

Calories 534

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 35.20g 55%
Sat. Fat 15.50g 79%
Mono Unsat. Fat 12.50g
Poly Unsat. Fat 4.40g
Cholesterol 277mg 92%
Sodium 771mg 31%
Total Carbohydrate 29g 9%
Dietary Fiber 2g 8%
Sugars 0g
Protein 27g
Vitamin A 151RE
Vitamin C 14mg 23%
Calcium 250mg 25%
Iron 3mg 17%