There are some mornings when you just don’t want cereal or waffles or yogurt or pancakes or anything else that is considered ‘normal breakfast’ foods. When the very thought of granola and yogurt just doesn’t cut it and God help someone if you have to eat Oatmeal… again! No, this time you’re craving something hearty, something with ‘oomph’ and depth. Something that easily satisfy you through breakfast and possibly thru to dinner (with a small snack in the afternoon). Kind of like right now for me… I’m craving REAL food. This whole being stuck on broth, jello and clear liquids while I recuperate bites! I want this and I want it now… *sigh*
This seriously is one of my favorite Sunday breakfast/brunch dishes. I mean stuffed baked potato skins with breakfast foods!
Yeah this is totally one of the best ways to use up baked potato skins. I purposely bake potatoes just so I can make these!
So let’s talk breakfast – a traditional American breakfast in my house was eggs, bacon, toast and home fries. So you get all of that stuff (well okay not the toast) IN THE POTATO SKIN! Wait, what??? Yeah you read that right! Bacon, Eggs, Cheese stuffed baked potato skins!
You’re drooling now, aren’t you? Yeah, I have to admit, I ate both of these today. Yes, BOTH and let me tell you what, these were mammoth size taters. So let’s talk s’more… What do you like in an omelet? Peppers, black beans, corned beef, ham, mushrooms? Well you can put that all in here and bake it up. The flavor combinations for this dish is endless. For me, this is my all time favorite version but hey don’t let me stop you if you want to go South Western and add in cooked chorizo, cojita cheese and top with salsa when it comes out.
But wait, there’s more! What I like most about this recipe is that you use leftovers from the night before. You don’t have to make this with just breakfast foods. This is a perfect way to use up left over baked potatoes (uncut). Now if you don’t have leftover ones, you’ll have to make baked potatoes first before you go to make this recipe. So for these you need Russet potatoes. Trust me, the type of potato makes the dish.
Now.. if you want to make some spinoff’s of this try the following:
|Chicken & Broccoli Stuffed||Spinach Mushroom Feta||Mexican Stuffed||Chili Stuffed|
Starting at step 4 above, add the butter. Next mix up the chicken, broccoli, salt & pepper. Add to the tater.
Cover with cheese and bake until the cheese is melted and center is hot. Top with chives.
Starting at step 4 above, add the butter. Next mix up the spinach, mushrooms, Parmesan cheese, salt & pepper. Add to the tater.
Cover with the feta cheese and bake until the cheese is melted and center is hot.
Hollow out the tater. Next mix up the taco meat, salsa and hot sauce. Add to the tater.
Cover with cheese and bake until the cheese is melted and center is hot. Top with sour cream, cilantro and crushed tortilla chips.
Hollow out the tater. Add the chili and black beans to the tater.
Cover with cheese and bake until the cheese is melted and center is hot. Top with sour cream, green onions and dash of hot sauce. Serve with a side of corn bread.
The spin-offs of this are endless.
*note: If you’re using leftover baked potatoes, you’ll need to reheat them. The easiest method is to wrap each one in a damp paper towel and microwave for 1-3 minutes. There is no need to toss them in the oven to re-crisp the skin as they will do this while you’re making the above recipe.Print
- 2 large Oven Baked Russet Potatoes slightly warmed
- 4 tsp butter, unsalted
- 4 eggs
- 2 strips bacon, cooked and diced
- 4 Tbl shredded cheddar
- 2 Tbl fresh chives or green onions
- Sea Salt and ground black pepper to taste
- Preheat oven to 350F, rack in the middle.
- Place the baked potato on its side carefully in half lengthways.
- Using a spoon, make a line going around the inside of the potato about 1/4″ from the edge of the skin. Do not push the spoon all the way down.
- Using a spoon, hollow out the middle of the potato to make a “bowl leaving about a 1/4″ edge all the way around.
- Save the potato filling for another use.
- Place 1 tsp of butter in the middle of each tater.
- Next place 1 Tbl of cheese in each potato skin.
- Next, crack an egg into each potato half being carefully not to break the yolk.
- Top with bacon and then season with salt and pepper.
- Place on a cookie sheet or pan and bake for 20-25 minutes, or until the egg whites are set. If you prefer the yolk completely set, then cook for a few more minutes.
- Remove the pan from the oven, garnish with chives and enjoy!