Published: June 12, 2012Updated: December 8, 2023Author:Jenn Laughlin
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It’s time you tried a breakfast baked potato! It’s easy!Simply stuff a spud like you would a fluffy omelette (complete with scrambled or a fried egg on top!)and brunch like a champion!
This is your chance to be creative and add anything you have in the fridge!
I practically live off beans so there are always black beans in my fridge for potato toppage. Avocados or leftover guacamole are great as isshredded cheese and even some fresh spinach. Have fun with it!
black beans
grated cheese
salsa
pico de gallo
diced or sliced avocado
guacamole
veggie bacon bits
crumbled veggie “sausage”
sautéed veggies (onion, pepper, etc…)
leftover roasted vegetables
fresh or wilted spinach
raw or pickled red onions
tomato
cilantro or scallions
Healthy Vegetarian Breakfast Baked Potato
When I posted this bad boy on instagram last week I dubbed it “Huevos Rancheros Breakfast Burrito… minus the burrito”
Relevent? Yes. Wordy? Obnoxiously so!
So let’s just call it a Breakfast Baked Potato. Deal?
I’m pretty sure no matter what you call it it would still rock your plate sooooo before I turn this quickie post into a full length novel, let’s get on with the show!
Ooh! and I highly suggest trying it with fresh salsa.
I could probably dip a plain baked potato in salsa and call it a day.
Whether you make this for breakfast, brunch, or the ever-fabulous brinner, these breakfast baked potatoes are sure to rock your plate!
Breakfast Baked Potato
It’s time you tried a breakfast baked potato! It’s easy!Simply stuff a spud like you would a fluffy omelette (complete with scrambled or a fried egg on top!)and brunch like a champion!
5 from 18 votes
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Course: Breakfast
Cuisine: American
Keyword: Breakfast Baked Potato
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Servings: 1serving
Author: Jenn Laughlin – Peas and Crayons
Ingredients
1russet potato
1-2eggs
2TBSPblack beans
1TBSPplain greek yogurtor sour cream (skip for paleo)
1TBSPsliced jalapeños
1-2TBSPdiced or mashed avocado
2-3tspsalsa(fresh or jarred) or to taste
salt and pepperto taste
MORE TASTY TOPPING IDEAS
pico de gallo
guacamole
veggie bacon bits
sautéed veggies(onion, pepper, etc…)
crumbled veggie "sausage"
fresh spinach
grated cheese
Instructions
Wash and dry a russet potato. Pierce a few times (in different spots) with a fork or knife. Cook via microwave for a speedy breakfast or you can plan ahead and bake the potato while you make coffee.
Once your spud is hot and fluffy, splice vertically.
While your potato cooked scramble up an egg or two or pan-fry sunny side up – whichever method you love!
Season egg(s) with salt and pepper and place at the center of your potato.
Next add your toppings! Have fun with it and mix and match your favorites. I like to add black beans, jalapeno, salsa and a dollop of sour cream or greek yogurt.
Notes
As for my T-Rex chefs, you were waiting for me to mention baconweren’t you? Bacon… Crumbled Sausage… Ham… any breakfast meat that tickles your fancy will work. As long as you acknowledge that veggies are superior, you can eat all the bacon you want without me passing an inkling of judgement. Mwah!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
If you get a chance to try this baller breakfast baked potato, let me know!Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
more breakfast favorites
Hungry for more? Here are some of our fav breakfast recipes from the blog archives:
Tropical Mango Kale Smoothie – this breakfast smoothie makes use of antioxidant-rich kale along with kiwi, pineapple, and mango for a rockin’ green smoothie with fruity tropical flavor
Breakfast Wonton Egg Cups – NEW! These crispy little wonton cups are loaded with eggs, veggies, and cheese for a complete breakfast in every bite!
Healthy Breakfast Salad – paleo and whole30 compliant (woot!) and features crispy sweet potato hash and seasoned fried eggs – so good!
Veggie Breakfast Burritos – we make these a LOT and they’re totally meal prep friendly and freezer-friendly too!
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
Potato baking temperatures range from 350˚ to 450˚F. The sweet spot seems to be at 400˚F, a temperature that cooks the potato all the way through and crisps the skin without singeing it.
Russet potatoes are arguably the best potatoes for baking, although they are also great for mashing and frying. The main reason thick-skinned Russet potatoes are perfect for baking and more is because they contain significant amounts of starch.
This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.
Chefs put salt on the outside of their baked potatoes
The secret to achieving this is a hefty dose of salt. Steakhouse chefs cover their baked potatoes in salt before sticking them in the oven, often helping the crystals adhere with a generous coating of oil.
Wrapping a potato in foil prior to baking traps the potato's natural moisture, steaming instead of baking it. This results is a soggy baked potato, not the light fluffy Idaho Baker that most people prefer.
Visual signs: The potato skin will start to wrinkle when over cooked. The potato, when wrapped in foil or placed on the bottom of a pan will have a dark brown spot on the bottom, a sure sign of over cooking. Foil traps the moisture in the potato causing the skin to be wet and the inside flavorless or gummy.
"Yes, it's good to prick them," Smith told Food52. "It pokes holes in the skin, which allows steam to escape. Otherwise, they could explode—it doesn't happen all the time, but it happens every once in a while. The potato is full of water it's trying to turn to steam, or water vapor.
All potatoes can fit into a healthy diet, but purple potatoes, red potatoes, and sweet potatoes—which are often grouped with potatoes—stand out due to their high amounts of protective plant compounds and essential nutrients.
Peeled potatoes left out by themselves at room temperature, on a refrigerator shelf or wrapped in foil or plastic wrap will still get dark overnight, so submerge them in a bowl of water, cover and refrigerate. Cubed peeled potatoes can sit in water overnight, but they need to be refrigerated.
However, according to the Idaho potato commission, when a sliced raw potato is exposed to air, it will turn dark. That's because it's going through a process called oxidation. "It's not really indicative of toxins being removed from your body, more of a reaction that is taking place within the potato," Dr.
If you don't eliminate enough liquid (from the potatoes that you, again, just soaked in water), they will get soggy instead of crispy, a.k.a. a total bummer.
This is because the skin of an average potato is sturdy enough to prevent most of the steam from escaping. For this reason, our verdict on the debate is to indeed poke the potato skin with a fork or knife in a few places before you bake it.
Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato. They used to do something similar with prime rib, sometimes baking it over rock salt.
Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.
Potato plants can't withstand hard frost and plants wither and die once temperatures are consistently over 100 degrees. Additionally, potato plants fail to set many tubers when nighttime temperatures remain over 55 degree.
We recommend baking potatoes at 400 degrees F for about an hour. Smaller spuds might take a little less time, while larger baking potatoes over 1 pound might take a little more.
A hand-sized Russet potato (6-8oz) makes for a great side dish that takes 50-60 minutes to bake through at 425 degrees. Truly you can bake your potato anywhere between 350 and 450 degrees, adjusting baking time accordingly.
If you need to speed that up, bump it to 450°F for 45 minutes. (Note: Your baking time will vary depending on the size of your potato and how hot your oven runs.) But don't go hotter than that. There's no victory in cooking potatoes at a temp greater than 450°F.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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