Breakfast Baked Potatoes

I almost always order hash browns or diced potatoes if they’re a side option on a brunch menu. They always win out over other carb options like toast or even pancakes. I think this is because, let’s face it, fried breakfast potatoes are pretty much French fries and I’m not one to ever pass up French fries. But, it’s also because I rarely make breakfast potatoes at home, and I like ordering things at restaurants that I don’t routinely whip up in my kitchen. I recently decided this needed to change!

Chopping or shredding and the roasting or frying up potatoes takes a little too much effort for my liking in the morning, so I decided to bake some potatoes instead. While they crisped away in the oven, I enjoyed my coffee and caught up on my favorite blogs in my google reader. Then when they had about 15 minutes left to go, I made the filling. I went with a Greek flavor profile and filed my baked potatoes with scrambled eggs mixed with red onion, spinach, red peppers, and feta cheese – yum! Baked potatoes are so versatile and delicious any time of the day!

Breakfast Baked Potatoes
Printable Recipe


1/2 tablespoon olive oil
4 large Russet potatoes, scrubbed, and pierced all over with a fork
1/2 teaspoon salt
2 tablespoons unsalted butter

8 large eggs
1/2 teaspoon salt
1 tablespoon olive oil
1/2 red onion, chopped (3/4 cup)
1 6-ounce package baby spinach
1 cup chopped roasted red peppers
1/3 cup crumbled feta cheese

To bake the potatoes, heat the oven to 400°F. Use a pastry brush to coat the potatoes evenly in the olive oil and sprinkle evenly with salt. Place on a large cookie sheet and bake at 400°F for an hour to an hour and 15 minutes, or until potato skin is crispy and center is fluffy and tender. Make a pocket in each potato lengthwise by cutting an incision and pushing the sides out. Evenly spread butter on the inside of each potato.

Meanwhile, to make the filling, crack eggs into a large bowl and whisk with salt until well blended. Heat olive oil over medium heat in a large nonstick skillet and add onions to the pan; sauté for 5 to 7 minutes or until tender. Add spinach and sauté for 2 to 3 minutes or until wilted. Stir in roasted red peppers. Pour in whisked eggs and cook over medium heat for 5 to 7 minutes, stirring frequently, or until scrambled and set. Fill buttered potatoes evenly with the scrambled egg topping and sprinkle evenly with feta cheese. Makes 4 servings.

Nutrition: 574 calories, 24.1g fat, 8.6g fiber, 23.5g protein per serving
Cost: $2.13 per serving

11 Responses to Breakfast Baked Potatoes

  1. I would never have thought to do this but how delicious! I never want to take the extra energy to chop potatoes in the morning either so this is perfect.

  2. I love breakfast potatoes, but I scoop out most of the potatoes from something else, so they are more like breakfast potato skins -so filling and delicous!

  3. well, this is a first, but it’s so darn clever and delicious, i can’t believe i haven’t seen it before! this is a way to get the started off well!

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