By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
327 cal · 45 min
Potato Skins Stuffed with Scrambled Eggs and Mushrooms
Recipe GLPR87eda23e185d4a
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Average rating: 4.5 (1)
Crispy broiled potato skins filled with fluffy scrambled eggs, sautéed mushrooms, melted mozzarella cheese, and fresh tomatoes. Finished with a dollop of sour cream and savory bacon bits. A satisfying vegetable-forward side dish that's naturally gluten-free.
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Ingredients
2 medium russet potatoes
4 large eggs
4 large egg whites
6 large mushrooms, sliced
4 tablespoons low-fat mozzarella cheese, shredded
4 tablespoons plum tomatoes, chopped
4 tablespoons low-fat sour cream
4 tablespoons bacon bits
4 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Cooking spray
Directions
Preheat your oven to broil setting. Place the russet potatoes on a microwave-safe plate and microwave on high power for 8 to 10 minutes until they are tender when pierced with a fork.
Remove the potatoes from the microwave and let them cool until they are comfortable to handle. Once cooled, carefully cut each potato in half lengthwise. Using a small spoon, gently scoop out the interior of each half, leaving approximately 1/2 inch of potato flesh attached to the skin.
Line a large cookie sheet with aluminum foil. Arrange the potato skin halves on the foil, cut-side up. Season the insides of each skin lightly with salt and black pepper.
Place the cookie sheet under the broiler for 3 to 5 minutes until the potato skins are lightly browned and crispy. Remove from the oven and set aside. In a bowl, whisk together the whole eggs and egg whites until well combined.
Heat a non-stick skillet over medium heat and spray generously with cooking spray. Add the sliced mushrooms to the pan and cook, stirring occasionally, for 3 to 5 minutes until they are softened and any excess moisture has evaporated.
Pour the whisked egg mixture into the skillet with the mushrooms. Scramble gently, stirring frequently, for 3 to 5 minutes until the eggs are cooked through and reach an internal temperature of 160°F, with no liquid egg remaining.
Divide the scrambled egg and mushroom mixture evenly among the broiled potato skins, spooning it into the center of each. Top each filled skin with 1 tablespoon of shredded mozzarella cheese and 1 tablespoon of chopped plum tomatoes.
Return the filled potato skins to the broiler for 1 to 2 minutes until the cheese is melted and bubbly. Remove from the oven and top each skin with 1 tablespoon of sour cream and 1 tablespoon of bacon bits. Garnish with fresh chopped parsley and serve immediately.
Comments
Every ingredient is reliably stocked at any of the Charlotte chains, and the total cost per serving lands around $2.50 to $3.00 with bacon as the main driver—a smart protein choice for a brunch or light dinner. The stated 45 minutes is honest: baking the potatoes takes 25 to 30 minutes, then scrambling and stuffing another 10 to 15, with no hidden prep traps. This is a flexible dish that reheats well, works for a family, and doesn't demand constant attention once the potatoes go into the oven, making it a solid weeknight or weekend option. The only caveat is that it skews more brunch than dinner in most households, and leftovers are best eaten within a day or two.
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