Breakfast Baked Potatoes

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Breakfast Baked Potatoes


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. Sprinkle a little bit of salt and pepper in each potato and then crack an egg into each boat. Top the egg with shredded cheese, crispy bacon and more cheese. Place potatoes on a baking sheet and 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.

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