How To Make Breakfast Potato Volcanoes
These breakfast potato volcanoes are wrapped with crispy bacon strips and loaded with cheese and egg for an explosive meal that you can’t get enough of!
- 3russet potatoes,peeled
- 6bacon strips
- 1cupcheddar cheese,shredded
- 2tbspfresh chives,chopped
Preheat the oven to 400 degrees F.
Cut each peeled potato in half widthwise. Using a melon ball scooper or a metal teaspoon, hollow out the potato starting from the cut side. Once most of the potato has been hollowed out from that side, create a smaller hole on the rounded side and continue hollowing until seeing through the potato.
Place the potatoes in water to avoid discoloration while hollowing out the rest.
Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet. Wrap 1 piece of bacon and each potato, tucking at the end of the bacon so it stays in place, or use a toothpick to hold the bacon in place.
Bake for about 45 minutes or until bacon reaches desired crispiness.
Allow the potatoes to cool slightly then press the cheddar cheese into the bottom of the potato.
Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side. Sprinkle chives over the egg.
Bake for about 6 to 12 minutes depending on the desired doneness of the egg.
Let cool before serving. Enjoy!
- Calories: 368.80kcal
- Fat: 23.15g
- Saturated Fat: 9.49g
- Trans Fat: 0.31g
- Monounsaturated Fat: 8.49g
- Polyunsaturated Fat: 3.06g
- Carbohydrates: 23.15g
- Fiber: 1.62g
- Sugar: 1.29g
- Protein: 17.00g
- Cholesterol: 201.54mg
- Sodium: 400.87mg
- Calcium: 190.87mg
- Potassium: 647.17mg
- Iron: 1.98mg
- Vitamin A: 132.03µg
- Vitamin C: 7.56mg
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