BAKED BREAKFAST POTATOES
We love to have these breakfast potatoes on Saturday mornings with our eggs. Very tasty, easy to make, and filling!
Provided by lazycook
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
- Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
- Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 44.5 g, Cholesterol 9.1 mg, Fat 6.7 g, Fiber 5.1 g, Protein 7.5 g, SaturatedFat 2.4 g, Sodium 216 mg, Sugar 3.6 g
BREAKFAST BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, butter, cheddar cheese, bacon, eggs, salt, pepper, fresh chives
Provided by Vaughn Vreeland
Categories Breakfast
Yield 3 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
- Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.).
- Spread butter on the inside of each scooped out potato.
- Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
- Bake 25 minutes, until the egg white has cooked through.
- Serve warm with chives.
- Enjoy!
Nutrition Facts : Calories 534 calories, Carbohydrate 55 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, Sugar 2 grams
BREAKFAST POTATO VOLCANOES RECIPE BY TASTY
Here's what you need: russet potatoes, bacon, shredded cheddar cheese, eggs, fresh chives
Provided by Julie Klink
Categories Breakfast
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400˚F (200˚C).
- On a cutting board, peel potatoes then cut each in half widthwise.
- Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
- Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
- Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
- Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
- Bake for 45 minutes, or until bacon reaches desired crispiness.
- Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
- Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
- Sprinkle chives over the egg.
- Bake for 6 to 12 minutes depending on how well done you would like your eggs.
- Let cool before serving.
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 28 grams, Fat 26 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram
BREAKFAST POTATOES {CRISPY OVEN BAKED}
Red potatoes are diced into small chunks, coated in flavorful seasonings and a fair dose of olive oil, and then they are oven roasted at a high temp for perfectly crispy breakfast potatoes!
Provided by Jaclyn
Categories Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Place potatoes in a mound in center of baking sheet. Drizzle with olive oil.
- Sprinkle potatoes with salt, pepper, garlic powder, paprika and onion powder. Toss well to evenly coat in oil and spices.
- Spread potatoes even into a single layer. Bake in center of preheated oven 15 minutes.
- Remove from oven, toss and continue to bake until just tender, about 15 minutes longer.
- Move oven rack about 5-inches from broiler.
- Broil potatoes about 2 - 3 minutes until slightly browned (keep a close eye on them and don't walk away they can brown quickly!).
- Remove and toss, continue to broil until golden brown and crisp on opposite side a minute or two longer. Serve warm.
Nutrition Facts : Calories 207 kcal, Carbohydrate 26 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 362 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
10 MINUTE BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potato, olive oil, salt, bacon, shredded cheddar cheese, fresh chive, sour cream
Provided by Milloni Merchant
Categories Sides
Yield 3 servings
Number Of Ingredients 7
Steps:
- Carefully pierce potatoes with a fork. Oil the potato well and sprinkle with salt. Add 2 slices of bacon to the plate and heat in the microwave for 7-9 minutes.
- Crush the bacon and save for later. Once cooled, cut the potato vertically and scoop the inside slightly. Add the cheese and microwave for another 30 seconds.
- Add the sour cream to the potato. Top with crushed bacon and chives and serve.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, Sugar 0 grams
BAKED BREAKFAST POTATOES
Make and share this Baked Breakfast Potatoes recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine all ingredients except the corn flakes.
- Mix well and pour into a 9 X 13 inch casserole sprayed with non-stick cooking spray.
- Sprinkle crushed corn flakes on top.
- Bake at 350 degrees F or 45 to 60 minutes.
Nutrition Facts : Calories 149.3, Fat 1.6, SaturatedFat 1, Cholesterol 7.1, Sodium 136.2, Carbohydrate 26.7, Fiber 2.1, Sugar 4.9, Protein 7.4
TWICE-BAKED BREAKFAST POTATOES
Leftover baked potatoes were the inspiration for this impromptu meal. The bacon and sausage combo make it a hearty breakfast dish, but it's a filling lunch or dinner as well. -William Brock, Amelia, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once., Meanwhile, in a large skillet, melt butter until over medium-high heat. Add the eggs; cook and stir until set. Remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain and set aside., When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.
Nutrition Facts :
FAVORITE LOADED BREAKFAST POTATOES
My four young children are experts at eating with their hands. This breakfast potato recipe (or "brunchskins") with veggies makes an easy finger food that they love. -Mindy Campbell, Rapid City, Michigan
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Scrub and pierce potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 15-18 minutes or until tender, turning once., When cool enough to handle, cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving 1/4-in.-thick shells., In a large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup pulp (save remaining pulp for another use). Add eggs; cook and stir until eggs are thickened and no liquid egg remains. Stir in 1/2 cup cheese and 1/4 cup sour cream., Spoon egg mixture into potato shells. Place on a 15x10x1-in. baking pan. Sprinkle with remaining 3/4 cup cheese. Bake 10-12 minutes or until heated through and cheese is melted. Top with remaining sour cream; sprinkle with bacon and green onions.
Nutrition Facts : Calories 467 calories, Fat 23g fat (11g saturated fat), Cholesterol 229mg cholesterol, Sodium 607mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein.
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- Bake the potatoes in the oven until fork tender, about 45 to 50 minutes. Remove from heat and let cool slightly. Alternately, you can also cook the potatoes in the microwave until fork tender, about 15 to 20 minutes.
- Cut a round opening at the top of the potatoes, almost like a lid, and remove it. Then using a spoon, scoop out most of the center. Or as much needed to make space for the egg. Use the potato filling later in for breakfast mixed with eggs for a burrito or tacos!
- Place the potato boats on a baking sheet and sprinkle the inside with salt and pepper. Sprinkle a little bit of cheese in each potato and then crack an egg into each boat. Top with a bit of bacon and more cheese on top of the eggs. Bake until the egg whites have set, but the yolks are still runny, about 10 to 15 minutes.
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