Recipe: Breakfast Baked Potato

updated May 1, 2019
Breakfast Baked Potato
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(Image credit: Jerry James Stone)

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.

(Image credit: Jerry James Stone)

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

Serves 1

Nutritional Info

Ingredients

  • 1

    small sweet potato

  • 1/2 cup

    leftover vegetarian chili, warmed (See Recipe Note)

  • 1

    large egg

  • 2 tablespoons

    shredded cheese

  • 1 tablespoon

    sliced green onions

Instructions

  1. 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.

  2. Bring a small saucepan of water to a rapid simmer and poach the egg. (See How To Poach an Egg.)

  3. 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!