Chorizo-Stuffed Idaho Potato Skins with Baked Eggs
Crispy Idaho potato skins filled with spicy chorizo sausage and topped with perfectly baked eggs create a hearty breakfast that combines comfort food favorites. The potato flesh is mixed with butter and seasoning before being combined with browned chorizo, then stuffed back into the skins to create wells for the eggs. The result is a protein-packed morning meal with contrasting textures - crispy skins, creamy potato filling, savory chorizo, and runny egg yolks that tie everything together. Perfect for weekend brunch or when you want to transform leftover baked potatoes into something special.
Ingredients
- 2 large Idaho potatoes, scrubbedrusset potatoes1:1
Same starchy texture
- ½ pound chorizo sausage, casing removed
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- Cotija cheese, crumbled(optional)
Instructions
- 1
Bake the potatoes in a 400 degree F oven for an hour, or until done
- 2
Let the potatoes cool slightly
- 3
Brown the chorizo in a large skillet
- 4
Remove chorizo from the skillet and reserve in a bowl
- 5
Turn the cooled potatoes on their side and slice them in half lengthwise
- 6
Scoop out the potato, leaving just enough for the skin to hold its shape
- 7
Mix the scooped potato with butter, salt, pepper and reserved chorizo sausage
- 8
Put the filling back into the skins
- 9
Make an indentation for the egg by pressing the filling up the side of the skin
- 10
Crack one egg at a time into a small bowl
- 11
Carefully pour one egg into each skin
- 12
Bake the potatoes in a 350 degree F oven for 23-25 minutes, or until the whites of the egg are set
- 13
Top the potato skins with crumbled Cotija cheese if desired
Tips
Make wells in the potato mixture deep enough to hold the eggs without them spilling over the sides
Crack each egg into a small bowl first to ensure clean placement and avoid breaking the yolks
For firmer egg yolks, bake for the full 25 minutes; for runnier yolks, check at 20 minutes
Good to Know
Refrigerate assembled potato skins without eggs for up to 2 days; add eggs just before final baking
Bake and stuff potatoes the night before; add eggs and bake 25-28 minutes when ready to serve
Serve immediately while eggs are still warm and yolks are creamy
Common Mistakes
Avoid over-scooping potato flesh or skins will break during baking
Don't skip cooling time or potatoes will be too hot to handle safely
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different type of sausage?
Yes, Italian sausage or breakfast sausage work well. Remove casings and brown the same way as chorizo for similar results.
What if I want firmer egg yolks?
Bake for the full 25 minutes or until yolks reach your preferred consistency. Check at 20 minutes for runny yolks.
How long will these keep in the refrigerator?
Assembled potato skins without eggs keep 2 days refrigerated. Cooked potato skins with eggs should be eaten within 1 day.