How to Make Breakfast Baked Potatoes
- Using a fork, poke deep holes all over each potato. Place potatoes on a baking sheet and rub each with olive oil and season with kosher salt. Bake potatoes at 400 degrees for 50-60 minutes, or until tender.
- While potatoes are cooking, cut bacon into small pieces and fry in a skillet until crispy. Drain bacon on a paper towel. Using the same skillet with most of the bacon grease removed, sauté peppers & onions until tender.
- When potatoes are done, remove them from the oven and allow them to cool for about 10 minutes so they are easier to handle. Then, cut each potato in half horizontally and scoop out the middle, leaving a thin layer of potato flesh. Place back on the baking sheet.
- Season the inside of each potato half with salt & pepper to taste. Divide the peppers, onions & bacon among each potato half. Top each with shredded cheese. Crack an egg into each half.
- Quick Tip: Gently press down the filling before cracking in the egg. This makes room and ensures the egg doesn't run over the edge!
- Bake the potatoes for 15-20 minutes until the egg is your desired doneness. The less time, the more runny the yolk will be. Remove from oven and garnish with sliced green onions.
Baked Potato Shortcuts
Undoubtedly, the most time consuming part of this recipe is baking the potatoes. Be sure to choose potatoes that are all similar in size so they cook in the same time. In regards to baking the potatoes, there are 2 other options to achieve tender potatoes. For either options, it's still important to poke holes throughout each potato to allow the steam to escape while cooking!
- Shortcut Option 1: cook completely in the microwave. Most microwaves have a baked potato setting that takes into consideration the number of potatoes. Works well to save time, but the potato skin doesn't get as crispy.
- Shortcut Option 2: cook the potatoes in the microwave until tender, then transfer them to baking sheet, drizzle with olive oil & kosher salt and bake at 425 until the skin gets crispy. Should still save some time.
Can They Be Made Ahead Of Time?
I would not recommend assembling the Breakfast Baked Potatoes too far ahead of time. If you are looking to save time, the potatoes could be baked ahead of time and scooped out. The peppers, onions and bacon could also be cooked ahead of time and kept in the fridge. Then, when you're ready for them it's as easy as assembling the potatoes, cracking the eggs and baking them!
Breakfast Baked Potatoes Variations
The filling for these Breakfast Baked Potatoes is totally customizable to your liking. Just as you would customize your omelet ingredients, you can do the same for these potatoes! Just be sure to not go too overboard with fillings to leave room for the egg on top!
Egg variations: don't like a runny yolk? Give the egg a whisk before filling the potato for a scrambled egg finish
Veggie variations: sautéed mushrooms, spinach, asparagus, tomatoes, or broccoli
Meat variations: cooked breakfast sausage, diced ham or omit the meat for a vegetarian option!
Cheese variations: add some spice with pepper jack or some creaminess with feta or goat cheese!
Other popular breakfast ideas:
Mexican Breakfast Sheet Pan Quesadillas
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Breakfast Baked Potatoes
Ingredients
- 4 russet potatoes scrubbed & washed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 6 slices bacon
- ½ bell pepper diced
- ¼ white or yellow onion diced
- salt & pepper to taste
- ⅓ cup cheddar cheese shredded
- 8 eggs
- 2 green onions sliced
Instructions
- Preheat oven to 400 degrees.
- Using a fork, poke deep holes all over each potato. Place potatoes on a baking sheet and rub each with olive oil and season with kosher salt. Bake potatoes for 50-60 minutes, or until tender.
- While potatoes are cooking, cut bacon into small pieces and fry in a skillet until crispy. Drain bacon slices. Drain most of the bacon grease then sauté peppers & onions in skillet until tender.
- When potatoes are done, remove them from the oven and allow them to cool for about 10 minutes so they are easier to handle. Then, cut each potato in half horizontally and scoop out the middle, leaving a thin layer of potato flesh. Place back on the baking sheet.
- Season the inside of each potato half with salt & pepper to taste. Divide the peppers, onions & bacon among each potato half. Top each with shredded cheese. Gently press filling down, and crack an egg into each half.
- Bake the potatoes again at 400 degrees for 15-20 minutes until the egg is your desired doneness. Remove from oven and garnish with sliced green onions.
Helpful Equipment & Ingredient Links
Notes
- Poke holes all over potatoes and place them in the microwave to give them a jump start on cooking. Most microwaves have a baked potato setting that works well.
- Option 1: cook completely in the microwave. Works well to save time, but the potato skin doesn't get as crispy.
- Option 2: cook the potatoes in the microwave until tender, then transfer them to baking sheet, drizzle with olive oil & kosher salt and bake at 425 until the skin gets crispy.
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