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–+ servings
close up of kale breakfast baked potato

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!
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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!