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 caloriescarbohydrate: 20.1 gcholesterol: 258 mgfat: 30.1 gfiber: 2.5 gprotein: 18.4 gsaturatedFat: 17.4 gservingSize: -sodium: 859.4 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Baked Potatoes
Directions
-
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.
Spread butter evenly over the potato halves. Top each half with a slice of American cheese and Cheddar cheese.
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.
Place one egg over each potato half, garnish with green onion and sriracha sauce.