Breakfast Baked Potatoes
A baked Potato filled with anything you would put in an omlet: ham, cheese veggies, then topped with an egg baked right inside!
A whole breakfast all in one!
Recipe and more over at The Alchemist.
Breakfast Baked Potatoes
Adapted from Our Best Bites
Ingredients
baked potatoes, cooked and slightly cooled - if straight from the fridge, I'd warm them slightly to just warm, or room temperature
melted butter
salt and black pepper
Shredded cheese (cheddar, Gruyere, Fontina, pepper jack, or other of your choice)
eggs
additional fillings of your choice: sauteed vegetables, bacon or ham, chili, etc. or raw veggies like chives or chopped tomatoesDirections
Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.
Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.
Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 1/2 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.
Place potatoes on a in an oven safe dish and cook for about 20 minutes (it may take less time or longer depending on how big the potatoes are, and if they are warm or not). Egg whites should be set and yolks soft.