Serve up quiche in a rustic potato skin boat for your brunch party using this recipe from Maebells. The potato skin is baked to a crisp then filled with a creamy quiche filling topped with bits of bacon, green chili peppers and cheese. These quiche potato skins can be made ahead and reheated for a quick breakfast.

under 1 hour 45 mins
breakfast lunch

Ingredients for servings

    baked potatoes

  • 5 medium russet potatoes (approx. 7.5 ounces or 213 g each)

  • 0.5 teaspoon salt

  • 0.5 teaspoon pepper

  • Olive oil or butter for rubbing

  • cheddar quiche

  • 4 medium slices bacon cooked and chopped

  • 4 large eggs

  • 0.25 cup ricotta

  • 1 can green chopped chilies (4.5 ounce)

  • 1 cup shredded cheddar cheese (I used sharp white cheddar)

  • to taste pepper

  • to taste salt


  • Preheat oven to 400 degrees F.

  • Wash the potatoes well, and dry completely. Then, rub the potatoes with a bit of olive oil or melted butter and sprinkle with salt and pepper. Wrap in aluminum foil and bake for one hour.

  • Reduce heat to 375 degrees F and bake the potato skins open side down for 12 minutes.

  • Beat the eggs and ricotta, set aside.

  • Fill the bottom of the potato skins with a spoonful of green chilies. Pour in the egg mixture, fill the potato skins ¾ full and top with bacon and cheese.

  • Bake for 15-18 minutes or until the quiche filling is set.

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