Breakfast Baked Potatoes

Weekday breakfasts get a makeover with these quick and easy baked potatoes topped with over-easy eggs, Cheddar cheese, and sriracha sauce.

• Preparation Time: 10 mins
• Cooking Time: 12 mins
• Total Time: 22 mins
• Calories: 421 Calories

Ingredients

• 2 eggs
• 2 tablespoons butter
• salt and ground black pepper to taste
• ¼ cup shredded Cheddar cheese
• 1 teaspoon Sriracha sauce, or to taste
• 2 slices American cheese
• 1 russet potato, scrubbed
• 1 tablespoon sliced green onion

Recipe Instructions

Step 1

Place potato on a microwave-safe plate; pierce 3 or 4 times with a fork. Cook in the microwave for 5 minutes. Flip using the fork. Cook for 3 minutes more. Cool potato slightly, about 3 minutes. Cut in halve lengthwise.

Step 2

Spread butter evenly over the potato halves. Top each half with a slice of American cheese and Cheddar cheese.

Step 3

Heat a nonstick skillet over medium-high heat. Break eggs and slide gently into the skillet one at a time. Reduce heat to low; cook eggs until whites are firm and yolks begin to thicken, about 2 minutes. Flip and continue cooking until yolks thicken to desired doneness, 2 to 3 minutes more.

Step 4

Place one egg over each potato half; garnish with green onion and sriracha sauce.