Idaho® Potato Breakfast Bake

Recipe courtesy of Chef Mario Serrano, of the Hyatt Regency Pier Sixty-Six in Fort Lauderdale, Florida.

Recipe Ingredients:

1 large Idaho® potato, baked
1 tablespoon butter
2 large eggs
2 slices bacon, cooked and diced
2 tablespoons shredded cheese
1 tablespoon flat-leaf parsley, chopped
Salt and ground black pepper, to taste
Sour cream for accompaniment (optional)
Pico de gallo for accompaniment (optional)

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Wash Idaho® potato and pierce 2 or 3 times with a fork or sharp knife; bake 30 to 40 minutes or until tender when pierced with a fork.
3. Lay the baked potato on its side and use a knife to carefully cut off the top third of the potato.
4. With a spoon, hollow out the middle of the potato to make a "bowl" leaving the potato as thick or thin as you would like. The more room you leave the more room for eggs, bacon and cheese.
5. Place tablespoon of butter in the middle of potato "bowl".
6. Gently break an egg into potato "bowl", careful not to break the yolk.
7. Top with bacon, cheese and parsley. salt and ground black pepper to taste.
8. Bake at 350°F (175°C) for 20 to 25 minutes or until the egg whites are set.
9. Serve immediately, accompanied with sour cream and pico de gallo, if desired.

Makes 1 serving. (Increase recipe per serving as needed.)

Recipe and photograph courtesy of the Idaho Potato Commission.