Loaded Breakfast Sweet Potatoes (Print Version)
# Ingredients:
→ Main 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)
09 -
Canola oil (for coating potatoes)
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
Using a fork, prick the sweet potato a few times on each side to create heat vents.
03 -
Coat each potato with canola oil and salt and bake for 60-90 minutes. Potatoes should be fork-tender when done.
04 -
Using a sharp knife, slice each sweet potato in half lengthwise.
05 -
Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin.
06 -
Lay the hollowed-out shells on a baking sheet.
07 -
To the bowl of potatoes, add cooked bacon, butter, and shredded cheese. Mix together.
08 -
Fill the hollowed-out potato skins with the filling.
09 -
Create a well in each filled potato half.
10 -
Top each potato with raw egg, salt, and pepper and bake for 15 to 20 minutes or until the egg is set and the potato is warmed through. Top with minced scallion (optional).
# Notes:
01 -
For meal prep, you can bake the sweet potatoes ahead of time and store in the refrigerator until ready to use.
02 -
You can substitute turkey bacon or vegetarian bacon for a lighter version.
03 -
If you prefer your eggs more well-done, bake for an additional 5 minutes.