Original Post by: Jonathan Melendez | A Candid Appetite | Published on: 04/26/2016
Breakfast Baked Potatoes. I’m letting that set in for a second. Let’s take a step back though, and breathe deeply because this isn’t a false alarm nor a joke. This isn’t the time to joke around. I take my potatoes very seriously and I think you should too. Potatoes and eggs go so well together, hand in hand. They’re like best friends since the beginning of time. Nothing is better than potatoes in the morning, except maybe potatoes and eggs together in one mega dish. So here we are scooping out baked potatoes and filling them with eggs, cheese, bacon and chives. It’s the perfect balance of breakfast and a baked potato which to me, sounds like the greatest thing that has ever happened to me. It’s like Christmas in April.
These 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.
Let’s start with those potatoes. Bake them in a preheated 425 degree F oven until fork tender, about 45 to 50 minutes. Remove them from the oven and let them cool down until okay to handle with your hands.
**Note: You can also just cook them in the microwave super fast. I normally push the potato button about 3 times and cook them until fork tender.**
Cut a hole, almost like a cap, on the top of each potato. Then using a spoon, scoop out some of the potato filling, as much as it’s needed to fit an egg in.
**Tip: You can save the filling and lids of the potato boats for later in the week. Cook it with eggs for a breakfast burrito or taco! No need to waste the potato filling.**
Season the potatoes with salt and black pepper. Then sprinkle in a bit of shredded cheese, and crack in a large egg into each boat. Top with crispy bacon and more cheese. You can never have enough cheese.
**Note: You can customize these potatoes any way you’d like. Use crumbled sausage instead or keep things vegetarian with chopped up peppers and onions or anything you have on hand.**
Bake in a preheated oven until the potatoes are crispy and warm, and the egg whites are set but the yolks are still runny, about 10 to 15 minutes. You can definitely cook them longer if you prefer your eggs cooked over hard. Remove from the oven and let cool slightly before serving.
Garnish the potatoes with fresh chives all on top. This will give them that classic baked potato taste, but also add that nice pop of green color that I think is always important because we eat with our eyes first! You can sprinkle with a bit more salt and black pepper if you wish.
I love these potatoes so much because you can switch them up any which way. They’re fully customizable. If someone in your house likes bacon, but someone else wants sausage, while another is vegetarian, well, you can easily make all three different potatoes. Also, these would be great as a breakfast potato bar, and have people choose their own fillings. Then just bake off and enjoy.
**Tip: They also make a great breakfast for dinner option too, just serve them with a side salad for a full and complete meal!**
Serve the potatoes with ketchup, or hot sauce for an added kick. You can serve them Tex-Mex style with salsa and queso fresco, which is a Mexican cheese. Those would be fantastic.
If you want to prepare these a day in advance, you definitely can. Just bake off the potatoes the day before and scoop out the filling as directed. Then just place the potato boats in the fridge until ready to assemble and bake off. If worse comes to worse, you can bake them off the day before, but keep in mind that the egg yolks will continue to cook when you go to reheat the potatoes.
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!
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. 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.
Yield: 4 potatoes
Reference Article: http://www.thecandidappetite.com/2016/04/25/breakfast-baked-potatoes/