Baked Breakfast Potato Recipe

baked breakfast potatoes
baked breakfast potatoes

Baked Breakfast Potato Recipe

Course Breakfast
Cuisine American


  • 1 Large baking potato
  • 1 tbsp Butter
  • 2 Large eggs (beaten)
  • 1/8 Cup Greek yogurt
  • 1/4 Cup Shredded cheddar cheese (optional)
  • 1/4 Cup Minced chives (divided)
  • 1/2 tbsp Minced fresh parsley
  • 1/4 tsp Salt
  • 1/4 tsp Pepper


  • Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.
  • Meanwhile, in a large skillet, melt butter until over medium-high heat. Add the eggs; cook and stir until set. Remove and set aside.
  • When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with Greek yogurt. Stir in the 1/4 cup cheese, 1/8 cup chives, parsley, salt, pepper, and egg. Spoon into potato shells.
  • Place on a baking sheet. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Sprinkle with remaining cheese and chives. Serve with additional Greek yogurt if desired.