Get the Recipe: Breakfast Potatoes
Start your day with these protein packed Breakfast Potatoes! Bacon, egg and cheddar cheese are packed in a crispy potato skin and seasoned with spicy green chilies! This easy breakfast recipe is perfect for meal prep, brunch or a family get together!
Ingredients
- 4 russet potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- olive oil or butter for rubbing
- 2 slices bacon, cooked and chopped
- 4 large eggs
- 1/4 cup cottage cheese
- 1 can green chilies, 4 ounce can
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: chopped tomato, green onion or bell pepper
Equipment
Instructions
- Preheat oven to 400
- Wash potatoes well and dry completely.
- Rub the potatoes with a bit of olive oil or melted butter and sprinkle with salt and pepper. Wrap in aluminum foil and bake for one hour.
- Remove potatoes from oven and let cool until they are easy to handle.
- Remove the insides of the potatoes (I used a metal teaspoon to scoop it out) be sure to leave a bit of potato around the skin or it will not hold. See photos for a reference.
- Reduce heat to 375 and bake the potato skins open side down for 12 minutes.
- Beat the eggs and cottage cheese. Fold in the green chilies, bacon and half of the shredded cheese.
- Fill the bottom of the potato skins with a spoonful of green chilies.
- Pour in the egg mixture, fill the potato skins 3/4 full and top with the remaining cheese.
- Bake for 15-18 minutes or until the filling is set.
Serving: 1 stuffed potato, Calories: 367kcal, Carbohydrates: 23.5g, Protein: 19.4g, Fat: 21.7g, Cholesterol: 229.6mg, Sodium: 812.8mg, Fiber: 2.4g, Sugar: 2.7g
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