Recipes More

1 TIP

Breakfast Baked Potato

by Vaughn Vreeland • featured in Loaded Baked Potatoes 4 Ways

Ingredients
for 3 servings
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
1 tablespoon butter
2 oz cheddar cheese
1 tablespoon bacon, diced
3 eggs
2 teaspoons salt
1 teaspoon pepper
1 tablespoon fresh chives, chopped

Preparation
 Preheat the oven to 350°F (180°C).

 Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and
sprinkle with salt.

 Bake for about one hour. If making more potatoes, an additional 15 minutes per potato
is needed.

 Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped
out insides (for mashed potatoes, etc.).

 Spread butter on the inside of each scooped out potato.

 Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.

 Bake 25 minutes, until the egg white has cooked through.

Serve warm with chives
 Serve warm with chives.

 Enjoy!