Name: Breakfast Baked Potatoes
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 4 russet potatoes (scrubbed & washed); 1 tbsp. olive oil; 1/2 tsp. kosher salt; 6 slices bacon; 1/2 bell pepper (diced); 1/4 white or yellow onion (diced); salt & pepper (to taste); 1/3 cup cheddar cheese (shredded); 8 eggs; 2 green onions (sliced)

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Who says baked potatoes are just for dinner? These Breakfast Baked Potatoes are a great way to turn a popular dinner side dish into a new breakfast favorite. Veggies, meat and cheese are stuffed inside a hallowed out baked potato, topped with an egg and baked to perfection!

Breakfast Baked Potatoes on brown parchment paper

We've all heard the phrase "breakfast is the most important meal of the day". When I was younger, I would often skip breakfast. Okay let's be honest, when I was a teenager I would often wake up when it was practically lunchtime. Nowadays, my feet hit the ground running and I feel like breakfast helps give me a jumpstart on my day (along with my chai tea latte).

I always have the typical breakfast essentials stocked in my kitchen. Everything from cereal to my Baked French Toast Sticks to get the day off on the right foot. I feel like somewhat of a short order cook for my family when it comes to breakfast. Maybe this is because the caffeine usually hasn't kicked in yet. For other meals, I try to stand my ground and make one thing for everyone.

One of my favorite things to do during a weekend at home is make a big breakfast or brunch. Some of my favorite weekend breakfasts include Buttermilk Pancakes, Everything Bagel Pull Apart Bread, or Breakfast Totchos. These Breakfast Baked Potatoes are a fun new addition to the breakfast rotation and can be customized to your liking. Pair with some fresh fruit and yogurt for a filling & delicious breakfast!

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.

Russet Potatoes on a parchment lined baking sheet ready for the oven

Baked potatoes halved and scooped out on baking sheet

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

Bran Muffins

Strawberry Scones

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Breakfast Baked Potatoes

Who says baked potatoes are just for dinner? Breakfast Baked Potatoes are a great way to turn a popular dinner side dish into a new breakfast favorite. Veggies, meat and cheese are stuffed inside a hallowed out baked potato, topped with an egg and baked to perfection!

Prep Time15 mins

Cook Time1 hr 20 mins

Total Time1 hr 35 mins

Course: Breakfast

Cuisine: American

Keyword: baked potato, breakfast baked potato, breakfast potato

Servings: servings

Author: Ashley Leonard

Ingredients

4 russet potatoes scrubbed & washed
1 tbsp. olive oil
½ tsp. 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

Sheet Pan

Skillet

Notes

Baked potato shortcuts:

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.