Recipe: Breakfast Baked Potato
As an avid camper, some of my favorite dishes have made their way from the indoor kitchen to the great outdoors. Of course, there’s always a bit of adjustment when roughing it, but the spirit of the dishes remains the same.
However, I cannot say that many camping foods have made their way back inside to the home kitchen — except for this recipe for breakfast baked potatoes. I discovered these while in Yosemite, and now this breakfast makes an appearance at my home at least every other week.
The beauty of this recipe comes from its simplicity, and that everything can be made ahead of time, from the baked potato to the poached egg. It’s also extremely versatile. I have used mashed potatoes in lieu of a baked potato, and scrambled eggs instead of a poached one. And the chili has been substituted with everything from chana masala to sautéed spinach.
Breakfast Baked Potato
1 small sweet potato
1 large egg
2 tablespoons shredded cheese
1 tablespoon sliced green onions
Pierce the sweet potato a couple of times with a fork, wrap it in foil, and bake it at 400°F for about 45 minutes, until tender.
Bring a small saucepan of water to a rapid simmer and poach the egg. (See How To Poach an Egg.)
Slice the baked potato in half, lengthwise, and add the chili, cheese, and green onions. Add the poached egg and top with some fresh-cracked pepper. Enjoy!
- Make-Ahead Tips: Bake several sweet potatoes ahead of time, cool them completely, and refrigerate for up to 5 days. Warm them in the microwave before eating. Same goes for poached eggs — just store them in the fridge, covered in water; warm them in a bowl of hot water before serving.
- Vegetarian chili: This recipe for Black Bean Chili is a favorite. You can also substitute a scoop of warmed beans or other protein for the chili.