Loaded Breakfast Sweet Potatoes (Print Version)
Sweet potatoes loaded with bacon, eggs and cheese for a nutritious and filling breakfast that combines savory and sweet flavors.
# Ingredients:
01 -
3 large sweet potatoes, for baking
02 -
½ cup bacon, cooked and crumbled
03 -
2 tablespoons unsalted butter
04 -
¼ cup shredded white cheddar cheese
05 -
6 large eggs
06 -
¼ teaspoon black pepper
07 -
½ teaspoon salt
08 -
scallion, minced (for topping)
# Steps:
01 -
Preheat the oven to 350°F.
02 -
Using a fork, prick each sweet potato several times on all sides to create heat vents. Coat potatoes with canola oil and salt.
03 -
Bake for 60-90 minutes until the potatoes are fork-tender.
04 -
Using a sharp knife, slice each sweet potato in half lengthwise. Carefully scoop out the center of each potato with a spoon, placing the flesh into a large mixing bowl while preserving the skins intact.
05 -
Place the hollowed-out potato shells on a baking sheet.
06 -
Add the cooked bacon, butter, and shredded cheese to the bowl of potato flesh. Mix thoroughly to combine.
07 -
Spoon the filling mixture back into the hollowed-out potato skins, creating a well in the center of each for the egg.
08 -
Crack a raw egg into each potato well. Season with salt and pepper. Bake for 15-20 minutes until the egg is set and the potato is heated through.
09 -
Top each potato with minced scallion before serving.
# Notes:
01 -
These breakfast sweet potatoes combine nutritious sweet potato with classic breakfast flavors of bacon, egg, and cheese.