You've never had potatoes like these before! These Breakfast Baked Potatoes are a fun twist on the typical eggs, bacon and hash browns you would normally eat for breakfast - except they're even better! All you need to do to make these is scoop out the insides of some baked potatoes, fill each potato with an egg, bacon and cheese, and pop them in the oven to bake.
This recipe is a great way to use up leftover potatoes, and you can easily experiment with different toppings and seasoning to really make them your own. They're so easy to make that you can eat them any day of the week! Serve them as-is, or to make a more complete meal pair them with some fruit salad, veggies or a fresh tossed salad.
- 4 large russet potatoes, cleaned
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 large eggs
- 6 strips crispy bacon, chopped
- 2 tablespoons chopped chives
Preheat oven to 425 degrees F.
Bake the potatoes in the oven until fork tender, about 45 to 50 minutes.
Remove from heat and let cool slightly. Alternately, you can also cook the potatoes in the microwave until fork tender, about 15 to 20 minutes.
Cut a round opening at the top of the potatoes, almost like a lid, and remove it.
Then using a spoon, scoop out most of the center. Or as much needed to make space for the egg.
Sprinkle a little bit of salt and pepper in each potato and then crack an egg into each boat.
Top the egg with shredded cheese, crispy bacon and more cheese.
Place potatoes on a baking sheet and bake until the egg whites have set, but the yolks are still runny, about 10 to 15 minutes.
Remove from the oven and sprinkle with fresh chives. Serve warm for breakfast or a quick and healthy supper with a side salad.