Stuffed Baked Potato with Egg and Thyme

Baked potato stuffed with cheese, bacon, and spinach, topped with an egg, and double-baked to bubbly perfection.

Yes, I realize that opening sentence was pretty close to a fragment (if not one…technically), but a wonderful way to detail exactly what this post is about: Stuffed Baked Potatoes that are filled with some of my favorite breakfast ingredients–cheese, bacon, and spinach bedded beneath a glistening, and beautifully-prepared egg.  

At the beginning of 2013, I made the resolution to eat more protein in the form of eggs and lean meats like chicken and fish.  Although this recipe features an egg atop its breakfast goodness, I doubt that the carb-laden potato has me much closer to my egg-y/protein goals.

[Wait.  Stop.]

My other New Year’s resolutions was to be easier on myself, so I’m going to shift gears and pat myself on the back, “Hey, I ate more protein today!” since it’s true—I hardly ever remember to eat protein on a regular basis.

In December, I posted this recipe for Baked Eggs with Bacon and Thyme, and received so many e-mails, shares, and comments, I knew instantly that I needed to add more recipes to my breakfast repertoire at Clearly Delicious.

Everyone I know eats cereal at least some point during the week, but stopping and baking an egg in whatever form it may be—a breakfast cup, tomato, or potato—simply treats you right first thing in the morning.

For all the readers who shared the first version of this recipe, thank you.  I hope you enjoy this cheesy, potato, and bacon version that’s just a little bit heartier and even more clearly delicious.  Bake potato ahead of time before stuffing with filling for an easy and comforting baked potato come breakfast time.

Stuffed Baked Potato with Egg

Yield: 2 (1-potato) servings

Calories: 309.9 (see here for full nutritional information)

Prep Time: 10 to 15 minutes

Cook Time: 80 minutes

This recipe is adapted from the blog Our Best Bites (here).  Although the ingredients, proportions, and methods are a bit different, the concept is still the same as the original’s.  Check out Our Best Bites for a cheese-filled version that serves four people, or read on here for a 2-person serving of stuffed baked potatoes with eggs that can be adapted any which way.

Ingredients:

*2 Idaho potatoes, scrubbed and poked all over with a fork

*1 tablespoon butter

*1/4 cup Parmesan

*2 slices bacon , crisped and cut into small pieces (or veggie bacon, a popular brand here)

*small handful spinach, torn into small pieces

*2 eggs

*1 teaspoon thyme

*Salt and pepper, to taste

1.) Preheat oven to 400F.  Wrap washed potatoes in aluminum foil and poke all over with a fork.  Bake for 50 minutes to an hour or until the potatoes are tender.

2.) Remove potatoes from oven and cool for several minutes.  Slice off tops.

3.) Scoop out insides and transfer to a bowl.  Mash potatoes with 1 tablespoon butter and salt and pepper to taste.

4.) Sprinkle potatoes with Parmesan, bacon, and spinach.

5.) Add a tablespoon or two of mashed potatoes to each hollowed out potato.  Crack an egg inside each and sprinkle with thyme and salt and pepper, to taste.

6.) Bake for 15 minutes or until egg is cooked to desired level of done-ness.  13-15 minutes yields a runny yolk, but done egg; 15-17 minutes yields a done yolk with little or no runniness.

Remove from oven and cool for several minutes before digging in.

Makes 2 potatoes, or 2 servings.

–Helana Brigman

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