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Scrambled Eggs in Crisp Potato Skins
Source: dLife

Crispy baked potatoes filled with creamy eggs.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 241.3
Total Carbs 34.7 g
Dietary Fiber 2.8 g
Sugars 2.1 g
Total Fat 7.3 g
Saturated Fat 2.3 g
Unsaturated Fat 0.9 g
Potassium 101.9 mg
Protein 10.6 g
Sodium 87.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  large russet potatoes
2 tsp  whole milk
1 pinch  salt
1 pinch  black pepper
1 1/2 tsp  olive oil
1 tsp  paprika
1 each  cooking spray
0 1/2 each  small red bell peppers
0 1/2 each  small green bell peppers
6 each  eggs
1 tbsp  cream cheese
  1. Preheat oven to 400°F.
  2. Wrap potatoes in foil, bake 1 hour. Remove from oven and allow to cool.
  3. Remove potatoes from foil, cut in half and scoop out all but 1" of potato flesh.
  4. Arrange potato halves on baking sheet and coat skins with olive oil.
  5. Sprinkle 1/2 teaspoon paprika over potatoes and move to oven. Bake 20 minutes. Remove from oven, set aside.
  6. In small mixing bowl, combine eggs and milk. Season with salt and pepper, if desired. Whisk continuously for 1 minute. Set aside.
  7. Lightly coat skillet with cooking spray and heat over medium.
  8. Add peppers and cook 5 minutes. Add eggs and cook until set, about 5 additional minutes.
  9. Mix in cream cheese and stir until well blended.
  10. Spoon egg mixture into potato shells, garnish with remaining paprika, and serve.

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