Breakfast Baked Potato recipe

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Ingredients

1 large russet potato
1 tablespoon vegetable oil
1 pinch salt
⅛ pound sausage, or as desired
2 slices bacon
4 tablespoons butter, divided
salt and ground black pepper to taste
2 eggs
1 tablespoon milk
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese

Nutrition Info

662.8 calories
carbohydrate: 33.5 g
cholesterol: 269.5 mg
fat: 50.1 g
fiber: 4.1 g
protein: 21.2 g
saturatedFat: 24.1 g
servingSize: -
sodium: 1039.2 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Rub potato with vegetable oil and salt. Prick several times with a fork and wrap in aluminum foil. Place on a baking sheet.

  3. Bake in the preheated oven until squeezable yet firm, about 50 minutes.

  4. While potato is cooking, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set sausage aside in a bowl.

  5. Place bacon in the large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool slightly, crumble.

  6. Remove potato from the oven. Slice in the center to create a pocket, add 2 tablespoons butter, salt, and pepper to the potato. Stuff potato with crumbled sausage and bacon.

  7. Whisk eggs, milk, salt, and pepper together in a bowl.

  8. Heat remaining 2 tablespoons butter in a nonstick skillet over medium heat. Pour egg mixture into skillet and scramble to desired doneness, about 5 minutes.

  9. Place scrambled eggs on top of meat in potato. Sprinkle Cheddar cheese on top of warm eggs.

Recipe Yield

1 potato

Recipe Note

I came up with this idea one morning when my son wanted hash browns, but I didn't want to do all the chopping and such. So, I just baked a potato and stuffed all the other breakfast items inside. He loved it and is now making it on his own! And there are many options with this dish.

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