Breakfast Baked Potatoes Recipes

BREAKFAST BAKED POTATO RECIPE BY TASTY

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!

BREAKFAST POTATOES {CRISPY OVEN BAKED}

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.

BEST BREAKFAST POTATOES EVER

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
• Bake for 20 to 25 minutes, shaking the pan twice.
• Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
• Sprinkle with a little more salt and pepper before serving.

BAKED BREAKFAST POTATOES

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.

FAVORITE LOADED BREAKFAST POTATOES

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.

BAKED BREAKFAST POTATOES

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.