This Breakfast Baked Potato is twice baked with seasoned kale, gruyere cheese and a sunny side egg. Great way to use leftover baked potatoes!
This Breakfast Baked Potato is comfort food with a twist, twice baked with scallions, butter, and Gruyère cheese. It’s creamy, savory, and a smart way to turn leftover baked potatoes into something special.
Topped with lemony kale and a sunny side egg, it’s fresh, rich, and satisfying in every bite. The mix of cheesy potato, bright greens, and runny yolk makes it perfect for both brunch and an easy weekday breakfast.
Kale Breakfast Baked Potato
This Breakfast Baked Potato is twice baked with seasoned kale, gruyere cheese and a sunny side egg. Great way to use leftover baked potatoes!
Ingredients
Serves 1 potato
- 1 russet potato
- Olive oil
- Flaky sea salt
- Pepper
- 1 tbsp butter
- 1 scallion, chopped
- 1/4 cup grated gruyere cheese
- 1 egg
- 1/2 cup kale
- Squeeze of lemon
Instructions
- Preheat oven to 425. Coat potato in oil and season with salt and pepper. Using a fork, pierce the potato. Bake in the oven for about an hour or until potato is softened enough to stick through with a fork.
- When potatoes are soft and done, scoop out the middle of the potato, being careful to not break through the bottom of the skin. Reduce oven to 350.
- Wash and break kale into bite sized pieces. Season with a squeeze of lemon, olive oil, salt and pepper. Massage and set aside.
- Add the potato middles to a bowl with scallions, 1 tbsp butter to a bowl and mix until creamy and combined. Season with salt and pepper. Add back into the potato leave a little divot on top for the egg.
- Add kale to potato and crack an egg in the middle and sprinkle with gruyere cheese. season with salt and pepper.
- Bake for about 16-20 minutes or until egg whites are cooked and the potato is browned and bubbly. Enjoy!
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