Loaded Breakfast Baked Potato
I hadn't originally planned to share this, but when I finished it, I knew I wanted to put it out there. So hearty and comforting. Fluffy baked tater smothered in butter, cheese, fried creminis, baked beans, and fluffy scram. A full brekkie on a potato.
PREP TIME
15 minutes
COOK TIME
1 hour
INGREDIENTS
10
Serves: 1
Ingredients
- 1 whole1 whole1 whole Potatoes, Russet, + EVOO, pep flakes, salt, and Clubhouse Garlic Plus
- 398 ml398 ml398 ml Baked Beans, I used Sprague Sugarbush Baked Beans
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Butter, Unsalted, + more for your baked potato
- 2 whole2 whole2 whole Egg, Large, Free-Range & Organic, local is best!
- 227 grams227 grams227 grams Crimini Mushrooms, 1/2 the package, washed, dried & sliced
- 1 whole1 whole1 whole Green Onion (Scallion), sliced
- 1 whole1 whole1 whole Cheddar Cheese, I used a shredded habanero cheddar
- 1 whole1 whole1 whole Himalayan Pink Salt
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh
- 1 whole1 whole1 whole Red Pepper Flakes
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400 F
- Get your tater onto a parchment lined baking sheet and pierce it multiple times all over with a fork. Drizzle with EVOO and rub it all over your tater. Season the tater with salt, pepper flakes, and Clubhouse Garlic Plus. Once your oven is preheated, bake your potato until fluffy inside and crisp outside. You'll need to flip the tater at the halfway mark. Test your potato after an hour by piercing it with a fork or knife. If it easily slides through, it's all done.
- As your potato bakes, empty your baked beans into a small covered pot set to medium low. Stir as needed until warmed thoroughly and then reduce to low & leave covered.
- With 15 minutes remaining, get a splash of EVOO into a non-stick set to about medium. Once heated, add the mushrooms along with a good pinch of salt, pepper and pepper flakes. Stir and cook until your mushrooms have some nice caramelization, about 7 + minutes. Once they're ready, transfer them to a plate and keep covered.
- You can either use a new non-stick, or wipe out the one from your mushrooms and return it to the heat. Up to you. Add the butter and as it melts, whisk together the eggs with a good pinch of salt, pepper and pepper flakes. Pour your eggs into the skillet and use a rubber spatula to work them around the skillet until a nice, fluffy scramble has come to be. I do not like a loose scram, but you do you lol.
- For service, carefully cut open your steamy russet potato and get it onto a plate. Use a fork to mash up the inside a bit and break up the tater a bit. Add as much butter as your heart desires. Once that's melted slightly, top with some shredded cheese, a few spoonful's of beans, the cooked mushrooms, more cheese, your egg scram, another spoonful or two of beans, and finish with your green onions.
- Pack up any leftover beans in an airtight container for up to 4 days. ENJOY!
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About This Recipe
Show nutritional information
Coconut Free Entrées Gluten Free Grain Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1024 |
| Fat: | 29 g |
| Carbohydrates: | 145 g |
| Protein: | 48 g |
| Cholesterol: | 75 g |
| Sodium: | 2615 mg |
| Fiber: | 18 g |
| Sugars: | 60 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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