Jones Dairy Farm

These savory breakfast sweet potato skins are loaded with flavor-packed chicken sausage, spinach and eggs and are the perfect addition to brunch, or breakfast for dinner.

Breakfast Sweet Potato Skins

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Breakfast Sweet Potato Skins

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  • 4 medium-large sweet potatoes
  • Coconut oil and sea salt for baking the potatoe
  • 1 6 oz package of Jones Dairy Farm Antibiotics Free
  • No Sugar Chicken Sausage Patties
  • 1 tbsp of coconut oil, or other cooking fat
  • 3-4 oz fresh baby spinach, chopped
  • 4 large eggs
  • Sea salt and pepper
  • 1/4 tsp of garlic powder
  • Hot sauce for serving


  1. Preheat your oven to 400 degrees. Coat each potato in thin layer of coconut oil and sprinkle with sea salt. Poke each potato with fork on all sides and place on baking sheet. Bake in preheated oven for 45 mins or until cooked through.
  2. Cut potatoes in half, lengthwise. Scoop out 2/3 of insides, leaving 1/2” around skin. Drizzle melted coconut oil over skins (face up) and place back on the baking sheet. Bake in oven for 12 minutes, flip and bake another 5-6 minutes until crisp.
  3. White potato skins are in oven, make the scramble. Heat large, nonstick skillet over medium heat. Chop chicken sausage patties into bit size pieces. Add coconut oil to skillet. Once heated, add chicken sausage. Stir to evenly brown, about 3-4 minutes. Whisk eggs, salt and pepper, and garlic powder in bowl.
  4. Once sausage is browned, add spinach and cook, stirring, until wilted, then push to one side of skillet and pour egg mixture on the other side. Cook 30 seconds, continually stirring, then combine eggs with sausage and spinach and continue to cook 30 seconds or until set, remove from heat. Fill potato skins with scramble. Return to oven for a few minutes to heat through, if desired. Drizzle with hot sauce to serve.
Breakfast Sweet Potato Skins
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