Breakfast Stuffed Baked Potato
Shake up dinner with a Breakfast Stuffed Baked Potato! Filled with sausage, veggies, and cheese, they’re perfect with sour cream and salsa.
Shake up your dinner routine with these Breakfast Stuffed Baked Potatoes! They’re loaded with crispy bacon or breakfast sausage, fluffy scrambled eggs, sautéed onions, bell peppers, and melty cheddar cheese. These hearty baked potatoes are customizable with your favorite toppings like sour cream, salsa, or jalapeños. They’re a fun twist on traditional breakfast that works perfectly for brunch or dinner. Ready to dig in?
Ingredients in Breakfast Stuffed Baked Potatoes
- Russet Potatoes – perfect for crispy skins and fluffy insides, or Yukon Gold for a creamier texture
- Breakfast Sausage – or 6 slices of crispy bacon
- Onion – diced for flavor
- Bell Pepper – chopped for color and crunch
- Scrambled Eggs – soft and fluffy
- Cheddar Cheese – shredded and melted
Topping Ideas
- Sour Cream
- Salsa
- Jalapeños
- Green Onions
- Radishes
- Chives
- Avocado Slices
- Hot Sauce
How to Bake the Perfect Potato:
- Choosing the Best Potatoes: Use Russet potatoes because they have thick skins that get super crispy when baked. If you prefer a creamier, buttery texture, Yukon Gold works great but won’t give you that crispy crunch.
- Prepping and Baking: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Use a fork to poke holes for steam to escape. Rub each potato with olive oil and sprinkle with sea salt. Place them on a baking sheet or directly on the oven rack. Bake for 45 to 60 minutes, until a fork easily slides into the center.
- Getting Crispy Potato Skins: For ultra-crispy skins, flip the potatoes halfway through baking. Want them even crispier? Turn up the heat to 450°F for the last 5 minutes.
Georgie’s Tips
Stuff and Serve:
Once your potatoes are perfectly baked, slice them open and fill them with your scrambled eggs, sausage (or bacon), sautéed veggies, and cheddar cheese. Add your favorite toppings like sour cream, salsa, chives, or a drizzle of hot sauce. These stuffed potatoes are super versatile, making them perfect for any meal.
Breakfast Stuffed Baked Potatoes are a flavorful, customizable meal idea that’s great for both breakfast and dinner. Enjoy the combination of crispy skins, soft interiors, and savory fillings that will keep everyone coming back for more!
More Breakfast Recipes
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Breakfast Stuffed Baked Potatoes
Ingredients
- 4 Large Russet Potatoes (or Yukon Gold (My favorite))
- 2 teaspoon extra-virgin olive oil
- 2 teaspoon Sea Salt
- 1 lb Breakfast Sausage (or 6 slices bacon)
- 1 medium onion (chopped)
- 1 Large Bell Pepper (chopped)
- 4 Large Eggs
- 4 tbsp Milk
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tbsp Butter
- 1 cup Cheddar Cheese
- ½ cup Sour Cream
- 1 cup Salsa
Instructions
- Preheat oven to 400℉.
- Stab 4 Large Russet Potatoes twice, once on each side, with a fork. Coat potatoes in 2 teaspoon extra-virgin olive oil and then 2 teaspoon Sea Salt. Place directly on oven rack in preheated oven. Bake for 1 hour or until potatoes are soft when gently squeezed.
- In a large skillet over medium heat, brown 1 lb Breakfast Sausage (or cook bacon until crumbly). Remove to a bowl and keep warm.
- Add 1 medium onion and 1 Large Bell Pepper to the same skillet and cook until softened, 5-7 minutes. Remove to a different bowl and keep warm.
- In a small bowl, whisk 4 Large Eggs, 4 tbsp Milk, ½ teaspoon Salt and ¼ teaspoon Black Pepper until well combined.
- Add 1 tbsp Butter to the same skillet until melted. Add egg mixture and heat, gently stirring as the eggs cook. When eggs are done, remove from heat and keep warm.
- Cut each baked potato down the center and mash the insides. Top with sausage (or bacon), vegetables and eggs. Add cheddar cheese, sour cream and salsa, as desired. Serve.