Breakfast Baked Potatoes recipe

All Recipes Breakfast and Brunch Recipes Potatoes

Ingredients

1 russet potato, scrubbed
2 tablespoons butter
2 slices American cheese
¼ cup shredded Cheddar cheese
2 eggs
salt and ground black pepper to taste
1 tablespoon sliced green onion
1 teaspoon sriracha sauce, or to taste

Nutrition Info

420.9 calories
carbohydrate: 20.1 g
cholesterol: 258 mg
fat: 30.1 g
fiber: 2.5 g
protein: 18.4 g
saturatedFat: 17.4 g
servingSize: -
sodium: 859.4 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potato on a microwave-safe plate, pierce 3 or 4 times with a fork. Cook in the microwave for 5 minutes. Flip using the fork. Cook for 3 minutes more. Cool potato slightly, about 3 minutes. Cut in halve lengthwise.

  2. Spread butter evenly over the potato halves. Top each half with a slice of American cheese and Cheddar cheese.

  3. Heat a nonstick skillet over medium-high heat. Break eggs and slide gently into the skillet one at a time. Reduce heat to low, cook eggs until whites are firm and yolks begin to thicken, about 2 minutes. Flip and continue cooking until yolks thicken to desired doneness, 2 to 3 minutes more.

  4. Place one egg over each potato half, garnish with green onion and sriracha sauce.

Recipe Yield

2 servings

Recipe Note

These potatoes are perfect as an alternative to the standard breakfast, or make them for dinner. Equally delicious and gooey.

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