Breakfast Baked Potatoes

 

"Reach high, for stars lie hidden in your soul. Dream deep, for every dream precedes the goal."

 

- Pamela Vaull Starr

 

Eggs and potatoes, a match made in heaven! I eat them all the time, but never with one inside the other. A brilliant idea! When I saw this done by another blogger, Our Best Bites, I thought why isn't everyone everywhere doing this all the time!

 

 

Slice off the top of the potato

 

It's perfect. Protein, potatoes and eggs all in one easy to manage vessel. And a great use of leftover baked potatoes.

 

 

Scoop out the insides, not all of them, but most. Salt and pepper the insides and brush them with melted butter.

Fill your potatoes with everything you love to put in an omelet. Cheese, ham, bacon, spinach, tomatoes, chives, chili. I love me a chili omelet. So I made a ham and cheese potato, and a chili and cheese potato.

Fill them up with yummy stuff. I did a ham and cheese, and a chili and cheese. Anything you would put in an omelet or a quiche.

 

I think these would be great to serve at a brunch, with some muffins, and fruit.

 

Crack and egg on top and more salt and pepper

 

This is just an idea, not really a recipe, so go wild! Bake up some potatoes and fill them with all kinds of yummy stuff you like. Potatoes are cheap, and eggs are a good source of protein, so it's all good.

 

 

 

 

Vintage Minton Gold Teacup and Vintage Orange Pumpkin Cloth Napkins available at my Etsy Shop, House of Lucien.

 

 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 tomatoes

 

 

Directions

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 could be as little as 15 minutes, or as many as 25 minutes or more. (The amount of time depends on how large your potato is, if it's warm or cold, etc.)  Egg whites should be set and yolks soft.