4 Large, Russet Baking Potatoes
2 Tbsp. Extra Virgin Olive Oil, Divided
6 oz. Steak, Grilled & Chopped
1 c. Chopped Mushrooms (I had a mix of Baby Portabella and White Mushrooms)
4 Eggs, Scrambled with 1 Tbsp. Butter or Margarine
1/2 c. Shredded Cheddar Cheese
Steak Seasoning or All Purpose Seasoning (I used Dublin's All Purpose Seasoning)
Salt & Pepper
Optional: Steak Sauce, Chopped Chives, Bacon Bits, Jalapeno Slices
Instructions for Steak & Egg Loaded Breakfast Potato Skins
Preheat the oven and prepare a baking sheet. Preheat the oven to 350 F and use a nonstick baking sheet.
Prepare the potatoes. Sometimes I use leftover baked potatoes from the week for weekend potato skins. If you do not have leftovers on hand, simply wash the potatoes, pierce the skin in several spots, and either wrap with a paper towel and microwave for 8-10 minutes until "baked" or bake in the oven. Slice the baked potatoes in half lengthwise, allow to cool slightly and scoop out the potato--leaving about 1/4 inch of potato remaining with the skin.
Season the potato skins. Brush the potato skins (all the way around) with olive oil. Sprinkle with steak seasoning blend, salt and pepper.
Saute the vegetables. Heat 1 Tbsp. of the the olive oil in a small saute pan. Add the onions and mushrooms and cook over medium heat until the mushrooms and onions are tender.
Scramble the eggs. Add a Tbsp. of butter or margarine to a medium frying pan. Scramble the eggs gently over medium heat until they are set through.
Combine the filling ingredients. Add the vegetables and the chopped steak to the scrambled eggs and mix them up thoroughly to make sure the ingredients are spread evenly between the potatoes.
Fill the potato skins & bake. Divide the filling evenly between the potatoes. Sprinkle the potato skins with the shredded cheese. Place the potato skins on the baking sheet and bake in the preheated oven for about 8 minutes.
Serve. Top with chives, bacon, jalapeno slices, and drizzle with steak sauce, if desired. I serve with whole grain toast and fruit.
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