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!
Equipment
- Sheet Pan
- Skillet
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.
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.
