Baked Breakfast Potatoes Recipes

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.).
• Spread butter on the inside of each scooped out potato.
• Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
• Bake 25 minutes, until the egg white has cooked through.
• Serve warm with chives.
• Enjoy!

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
• Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
• Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.

Steps:

• In a large bowl combine all ingredients except the corn flakes.
• Mix well and pour into a 9 X 13 inch casserole sprayed with non-stick cooking spray.
• Sprinkle crushed corn flakes on top.
• Bake at 350 degrees F or 45 to 60 minutes.

Steps:

• Prick each sweet potato all over with a fork and microwave until fork tender, rotating about halfway through, about 10 minutes. Set aside and keep warm.
• Preheat the oven to 400 degrees F. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until it just starts to brown and crisp up, 5 to 6 minutes; set aside.
• Cut the potatoes in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch border all the way around. Place the potato skins on a baking sheet and set aside. Add the cooked sausage, 1/2 teaspoon salt and a few grinds of pepper to the bowl with the potato flesh and stir until well combined. Divide the potato mixture evenly among the 4 potato halves and make a well big enough to hold an egg in the middle of each. Crack an egg into each and bake until the egg whites are set and the yolks are still runny, 15 to 17 minutes. Serve with the salsa verde.

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
• Bake for 20 to 25 minutes, shaking the pan twice.
• Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
• Sprinkle with a little more salt and pepper before serving.

Steps:

• 1. Wash potatoes and prick with a knife.
• 2. Microwave the potatoes for approximately 8 minutes.
• This can be done the night before. (Do not peel the potatoes).
• 3. Heat oil and butter together in skillet.
• 4. Slice the potatoes and add to the skillet and cook over medium high heat add onions, season salt, parsley after 5 minutes and continue cooking until potatoes are crispy. This takes approximately 10 minutes.
• 5 You may need to add more or less season salt depending on your potato size.