Eggs in a Spud
Transform your breakfast routine with "Eggs in a Spud," a hearty and creative recipe that combines fluffy baked potatoes with perfectly cooked eggs, gooey cheddar cheese, and crispy bacon. This all-in-one comfort dish starts with tender, oven-roasted russet potatoes that are hollowed out to create edible bowls. Each potato is filled with a fresh egg, seasoned to perfection, and topped with savory bacon crumbles and melty cheese for a flavor-packed bite. A sprinkle of green onions adds a fresh, zesty touch to this indulgent yet satisfying meal. Ideal for a weekend brunch, a fun family breakfast, or even breakfast-for-dinner, this dish is as versatile as it is delicious. With a golden, crispy potato exterior and a creamy, cheesy center, "Eggs in a Spud" is proof that breakfast truly can be the most exciting meal of the day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 large Eggs
- 2 tablespoons Butter
- 1 cup (shredded) Cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped) Green onions
- 2 strips (crumbled) Cooked bacon
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean, pat them dry, and poke several holes in each potato using a fork.
Rub each potato with olive oil and sprinkle lightly with salt. Place the potatoes directly on the oven rack or on a baking sheet.
Bake for 50-60 minutes, or until the potatoes are fork-tender.
Once the potatoes are cool enough to handle, cut a shallow oval-shaped section off the top of each potato.
Scoop out the insides of each potato, leaving about 1/4 inch of potato flesh around the edges to create a shell. Reserve the scooped-out potato for another use.
Brush the insides of the potato shells with a small amount of melted butter for added flavor.
Crack one egg into each potato shell and season with salt and black pepper.
Top each egg with shredded cheddar cheese and crumbled bacon.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the egg whites are set but the yolks are slightly runny (or longer if you prefer fully set yolks).
Garnish with chopped green onions and serve immediately.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 4025 mg | 175% | |
| Total Carbohydrate | 281.1 g | 102% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 14.9 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 779 mg | 60% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 7455 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
