Breakfast Baked Potatoes Recipe

Course: Breakfast

Cuisine: American

Keyword: baked potato breakfast, breakfast baked potato, breakfast potato boats, breakfast potato ideas, breakfast potato recipe, egg stuffed potatoes, stuffed breakfast potatoes

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: (two halves each)

Calories: 348kcal

Author: Chef Jessica Formicola

These breakfast baked potatoes are filled with eggs, bacon, cheddar and vegies for an easy recipe perfect for brunch or meal prep.

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Equipment

Potato Scrubber

Ingredients

4 medium russet potatoes , baked and cooled
1 cup shredded cheddar cheese
6 slices bacon , cooked and crumbled
1/2 cup diced green bell pepper
1/2 cup diced tomato
8 large eggs
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
2 tablespoons chopped chives , plus more for garnish
Optional toppings: sour cream, salsa, hot sauce, avocado, extra cheese

Instructions

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or lightly coat it with cooking spray.
Slice each 4 medium russet potatoes in half lengthwise. Using a spoon, gently scoop out some of the center of each potato, leaving about 1/4 inch of potato around the skin so the potato keeps its shape.
Place the potato halves cut-side up on the prepared baking sheet.
Evenly divide half of the shredded 1 cup shredded cheddar cheese into each potato half. Add the cooked and crumbled 6 slices bacon, diced 1/2 cup diced green bell pepper seeded and diced 1/2 cup diced tomato.
Carefully crack one egg into each potato half. If the potato is smaller, crack the egg into a bowl first and spoon it into the potato to prevent overflow. Season each potato with the salt and pepper.
Bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking. Add a few extra minutes for firm yolks.
Remove from the oven and garnish with the chives and other optional toppings.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

Make Ahead- These are a great make-ahead breakfast option, especially if you are hosting brunch. Bake the potatoes up to 2 days in advance and store them in the refrigerator. You can also cook the bacon and chop the vegetables ahead of time. When ready to serve, slice, scoop, fill, and bake.

Storage & Reheating- Store leftover breakfast potato boats in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven until warmed through. The microwave works too, but the potato skin will be softer. Still tasty, just less crispy. Life is full of trade-offs.

Freezing- Yes, but with one note: eggs can change texture after freezing. If you plan to freeze them, the best option is to assemble the potato boats without the egg, freeze them, then add a fresh egg before baking. To freeze, wrap the filled potato halves tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before adding the egg and baking.

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