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Breakfast Baked Potatoes

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AR Cally

"These potatoes are perfect as an alternative to the standard breakfast, or make them for dinner. Equally delicious and gooey."
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25 m servings 421 cals
Original recipe yields 2 servings

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  1. Place potato on a microwave-safe plate; pierce 3 or 4 times with a fork. Cook in the microwave for 5 minutes. Flip using the fork. Cook for 3 minutes more. Cool potato slightly, about 3 minutes. Cut in halve lengthwise.
  2. Spread butter evenly over the potato halves. Top each half with a slice of American cheese and Cheddar cheese.
  3. Heat a nonstick skillet over medium-high heat. Break eggs and slide gently into the skillet one at a time. Reduce heat to low; cook eggs until whites are firm and yolks begin to thicken, about 2 minutes. Flip and continue cooking until yolks thicken to desired doneness, 2 to 3 minutes more.
  4. Place one egg over each potato half; garnish with green onion and sriracha sauce.

Nutrition Facts

Per Serving: 421 calories; 30.1 g fat; 20.1 g carbohydrates; 18.4 g protein; 258 mg cholesterol; 859 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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