Breakfast Baked Potatoes recipe

All Recipes Best Recipe 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.

Do you like the recipe? Share this tasty recipe!