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Baked Breakfast Potato Recipe

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This recipe for Baked Breakfast Potato, by , is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joseph Pavia

Category:
Category:

Ingredients:  
Ingredients:  
4 russet potatoes rinsed and scrubbed clean, extra virgin oil, kosher salt,
fresh ground black pepper, 2 tbsps. butter, 4 large eggs, 2 green onions,
4 slices bacon, cooked and chopped, cup shredded cheddar cheese

Directions:
Directions:
1. Preheat oven t0 350F.

2. Pierce potatoes all over with a fork. Rub olive oil onto the skins and sprinkle with
salt and pepper. Place potatoes in a microwave-safe dish. Microwave on high for
5 minutes, then flip potatoes and microwave another 3-5 minutes until tender. Let cool.

3. Working one at a time, lay the potatoes on their sides and use a knife to cut off the top
third of the potato. With a spoon, hollow out the middle of the potato to make a bowl.
Do not break through the bottom of the potato skin.

4. Place a small pat of butter in the middle of each potato bowl. careful break an egg into
each bowl, then top with bacon, cheese, green onions. Season with salt and pepper.

5. Bake until the egg whites are set, 22 to 25 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
great breakfast all in one.

 

 

 

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