Breakfast: Breakfast Baked Potato

Recipe by Lauren Miyashiro Move over, hash browns—there's another breakfast spud in town.

Ingredients

4 russet potatoes, rinsed and scrubbed clean
extra-virgin olive oil
kosher salt
Freshly ground black pepper
butter
4 eggs
4 strips of bacon, cooked and chopped
1/2 c. shredded Cheddar
2 scallions, sliced

Instructions

Preheat oven to 350 degrees F.
Pierce potatoes all over with fork. Rub olive oil onto the skins and sprinkle with salt and pepper to taste. Place potatoes in a microwave-safe dish.
Microwave on high for 5 minutes. Carefully flip potatoes, using tongs, and microwave until the potatoes are tender, 3 to 5 minutes more. Let cool slightly.
Working one at a time, lay the baked potatoes on their sides and use a knife to cut off the top third of the potato. With a spoon, hollow out the middles of the potatoes to make a "bowl.” Be careful not to break through the bottom of the potato skins. Place a small pat of butter in the middle of each bowl. Carefully break an egg into each potato bowl. Top with bacon, cheese, and scallions. Season with salt and pepper to taste. Bake until the egg whites are set, 20 to 25 minutes. Serve immediately.

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