Breakfast Baked Potatoes

These Breakfast Baked Potatoes are a cross between twice baked potatoes and baked potatoes and a breakfast sandwich (minus the bread) and a breakfast burrito (minus the tortilla). It’s the ultimate breakfast to eat during the week, but versatile enough to be a quick and healthy dinner. Who doesn’t like breakfast for dinner? Whenever I’m feeling lazy and way too tired to make a complicated dinner, I just end up making pancakes or an omelet or something simple as hash browns and fried eggs. It’s something so simple, and yet it makes me so happy. If you’re like me and love eating breakfast for dinner, then you most definitely need to add these to your repertoire. 

You can keep this concept in mind for other non-breakfast items and make different variations of cheesy baked potato boats. Add chicken, mozzarella and blue cheese, and buffalo sauce for a great buffalo chicken potato. That would be bomb dot com. Either way, give these breakfast baked potatoes a try very soon, they’re super easy to make, but incredibly tasty!

Print Recipe

Breakfast Baked Potatoes

These Breakfast Baked Potatoes are the perfect recipe to switch things up first thing in the morning, or as an easy supper. Eggs baked right in a potato!

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: Bacon, Eggs, Potatoes

Servings: 4

Author: Jonathan Melendez

Equipment

• Baking sheet

Ingredients

• 4 large russet potatoes cleaned
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 4 large eggs
• 6 strips crispy bacon chopped
• 2 tablespoons chopped chives

Instructions

• Preheat oven to 425°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. Use the potato filling later in for breakfast mixed with eggs for a burrito or tacos!
• Place the potato boats on a baking sheet and sprinkle the inside with salt and pepper. Sprinkle a little bit of cheese in each potato and then crack an egg into each boat. Top with a bit of bacon and more cheese on top of the eggs. 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. Enjoy!