Make it Naked

Breakfast Potato Skins

If you’ve been reading this blog for any amount of time, you know I’m a huge fan of Nick over at Macheesmo. His blog is informative, creative, fun and most of all, his recipes are on point…all the time.  His new book is no different. Nick has written an entire cookbook dedicated to helping you use your leftovers, appropriately named “Love Your Leftovers.”


The lay out of this book is genius. Each chapter begins with a featured main dish, say, a roast chicken. Nick gives you step-by-step instructions on how to roast that chicken leaving you with a fantastic meal. Awesome, right? But there’s more…A LOT more. Where most cookbooks stop and move on to something completely different, Nick sticks with that main dish and follows up with recipes and ideas on how to use it left over. Chicken hash, chicken tostada, chicken salad, chicken nuggets. I’m talking variations on variations on variations. I told you…genius.

potato patterns

What you’re looking at here is something out of the baked potato chapter. One of those “Why didn’t I think of that? Why haven’t I ever done this before?” things.  There are quite a few of those throughout the book but this one caught my eye immediately.


It’s so simple. Scoop out the guts of a baked potato, add eggs, cheese, bacon, whatever you want and you’ve got yourself a grab-and-go breakfast boat. I really don’t know if they were intended to be a grab-and-go breakfast as I’m sure normal people probably sit at a table with a fork and knife. But I had no problem taking one these on my way out the door for a quick breakfast all week. No fork necessary.

melty goodness
the sweet variety
As you can see, I was inspired and made a paleo version using sweet potatoes. They were equally as delicious. And I think that’s Nick’s whole idea here. Get creative. Be inspired. But most of all, get cooking.

Breakfast Potato Skins (from Love your Leftovers)

4 baked potatoes
Vegetable or olive oil
1 cup grated cheddar cheese
2-6 eggs (see note 2 below)
2 tablespoons cream (optional)
Salt and pepper
2 scallions, minced
Sour cream, for topping


  1. Preheat oven to 450.
  2. Cut the potatoes in half and carefully scoop out the flesh. Be careful not to poke through the skin. It’s ok (and delicious) to leave a little layer of the flesh anyway. Nick suggests microwaving them for about 30 seconds if the flesh isn’t coming out easily. I didn’t have to do that but I did use freshly baked potatoes hot from the oven.
  3. Once flesh is removed, place the potatoes skin-side up on a baking sheet and brush with oil. Bake for 10 minutes. Remove and flip the skins over.
  4. In a small bowl, whisk together the eggs, salt, pepper and cream (if using).
  5. Pour some egg mixture into each potato half. Top with grated cheese. Bake for about 15 more minutes.
  6. Top with scallions and sour cream if serving immediately. Save the sour cream for dipping if you’re taking these to go for the week. Enjoy!

Sweet Potato Skins

4 baked sweet potatoes
Olive oil
2-6 eggs (see note 2 below)
3-4 slices of cooked bacon, crumbled (or however much you want. There’s really never too much)
Salt and pepper
Scallions for topping


Follow the same instructions as above adding the bacon to the eggs mixture.

love them leftovers


  1. I used olive oil and topped mine with greek yogurt because I didn’t have sour cream.  I pretty much always sub greek yogurt for sour cream these days. I also left the cream out of the egg mixture.
  2. The number of eggs you use will depend on how big your potatoes are and how full you want your potato skins. I used 6 eggs and filled my fairly large potatoes to the top.
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Posted on May 4, 2014

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