Description
Crispy baked potatoes filled with a savory breakfast mix of eggs, cheese, sausage, and colorful veggies—perfectly hearty, satisfying, and ideal for make-ahead mornings.
Ingredients
Units
Scale
- 4 large russet potatoes
- 1 tablespoon olive oil
- 4 large eggs
- 1/2 cup cooked sausage, chopped (or vegetarian sausage)
- 1/2 cup shredded cheddar cheese
- 1/4 cup red bell pepper, finely diced
- 1/4 cup green onion or chives, chopped
- Salt and pepper, to taste
- Optional: sour cream or hot sauce for serving
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean, dry them, and rub with olive oil. Prick each potato a few times with a fork.
- Bake directly on the oven rack for 45–60 minutes, until fork-tender. Let cool slightly.
- Cut off the top third of each potato lengthwise and scoop out the center to create a shell, leaving a 1/4-inch thick wall.
- In a bowl, mix together eggs, sausage, cheese, bell pepper, and green onion. Season with salt and pepper.
- Spoon the egg mixture into each potato shell.
- Place stuffed potatoes on a baking tray and bake at 375°F (190°C) for 20–25 minutes, or until eggs are set and tops are golden.
- Serve warm with a dollop of sour cream or your favorite hot sauce.
Notes
- Use vegetarian sausage or mushrooms for a meat-free version.
- Great for meal prep—store in fridge and reheat in oven or microwave.
- Customize with your favorite veggies or cheeses.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 210mg
