Breakfast Baked Potato recipe
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Ingredients
- 1 large russet potato 1 tablespoon vegetable oil 1 pinch salt ⅛ pound sausage, or as desired 2 slices bacon 4 tablespoons butter, divided salt and ground black pepper to taste 2 eggs 1 tablespoon milk salt and ground black pepper to taste ¼ cup shredded Cheddar cheese
Nutrition Info
- 662.8 caloriescarbohydrate: 33.5 gcholesterol: 269.5 mgfat: 50.1 gfiber: 4.1 gprotein: 21.2 gsaturatedFat: 24.1 gservingSize: -sodium: 1039.2 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Baked Potato
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
Rub potato with vegetable oil and salt. Prick several times with a fork and wrap in aluminum foil. Place on a baking sheet.
Bake in the preheated oven until squeezable yet firm, about 50 minutes.
While potato is cooking, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set sausage aside in a bowl.
Place bacon in the large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool slightly, crumble.
Remove potato from the oven. Slice in the center to create a pocket, add 2 tablespoons butter, salt, and pepper to the potato. Stuff potato with crumbled sausage and bacon.
Whisk eggs, milk, salt, and pepper together in a bowl.
Heat remaining 2 tablespoons butter in a nonstick skillet over medium heat. Pour egg mixture into skillet and scramble to desired doneness, about 5 minutes.
Place scrambled eggs on top of meat in potato. Sprinkle Cheddar cheese on top of warm eggs.