Breakfast Baked Potato
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4
Prep Time:
10 mins
Total Time:
45 mins
Jump to recipeMove over, hash browns—there's another breakfast spud in town.
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Ingredients
- 4 russet potatoes, rinsed and scrubbed clean
- extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 2 Tbsp. butter
- 4 large eggs
- 4 slices bacon, cooked and chopped
- 1/2 cup shredded Cheddar
- 2 green onions, sliced
Directions
- Step 1Preheat oven to 350°.
- Step 2Pierce potatoes all over with a fork. Rub olive oil onto the skins and sprinkle with salt and pepper. Place potatoes in a microwave-safe dish.
- Step 3Microwave on high for 5 minutes. Using tongs, carefully flip potatoes, then microwave until potatoes are tender, 3 to 5 minutes more. Let cool slightly.
- Step 4Working 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.)
- Step 5Place a small pat of butter in the middle of each potato bowl. Carefully break an egg into each bowl, then top with bacon, cheese, and green onions. Season with salt and pepper.
- Step 6Bake until the egg whites are set, 22 to 25 minutes. Serve immediately.
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