Friday, February 13, 2015

Breakfast Baked Potato with Egg, Cheese and Veggie Stuffing

The other day, I was looking around for interesting breakfast recipes and this caught my eye. I wanted it try it out for myself...

Ingredients (2 servings)

  • 1 large russet potato
  • 2 eggs
  • 1 small (or 1/2 medium) onion, finely chopped
  • 1/3 large green pepper (capsicum), finely chopped
  • Shredded Cheese
  • Spring Onion, chopped
  • 2 Tbsp Butter, melted
  • Salt
  • Pepper


  • Fully bake the potato (425°F, for about 60-90 minutes, until soft inside).
  • Cut the potato in half, and scoop out the inside, while creating a "cup" with the potato. I used a muffin tray to hold the potato cups. You can use the scooped out baked potato as a side for another meal.
  • Coat the insides of the potato cup with melted butter
  • Add onion and green pepper into the potato cup.
  • Break an egg into the potato cup; add salt and pepper to taste.
  • Top with shredded cheese and spring onion.

  • Bake at 350°F for about 30 minutes (I did it for 25, and the egg was runnier than I expected)


Notes (or what could have been done differently):

  • Chopped tomatoes would be a nice addition
  • Add the spring onion after baking - will taste much better
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