Breakfast Baked Potato - 2 Ways
Serves 2
5 mins prep
40 mins cook
45 mins total
Need an easy and filling breakfast that everyone will love? Try these Breakfast Baked Potatoes - 2 Ways with sweet potatoes or russet potatoes and all the fixings!
Toppings - Sweet Potato
Toppings - Russet Potato
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NOTE: We recommend using the air fryer for the potatoes but to use the microwave or oven, see the notes below.
Make the potatoes
Prick the potatoes all around to a depth of about 1/3rd of the potato with a fork or knife. Place both in the air fryer and air fry for 35-40 minutes at 350 degrees.
For the sweet potatoes
After the potatoes have cooked for 25 minutes, make the chorizo by pan frying it in a large skillet. This should take about 10 minutes. Once it is almost done, add the black beans to warm them up for 5 minutes.
Then, scoot everything to one side and crack 2 eggs in the pan. The oil from the chorizo should be plenty to fry the eggs in but if not, add a little oil or butter for frying. I like to cook the eggs for 3-4 minutes on the first side and the another 1 minute on the other side so the yolk is still runny. Adjust the timing to match your preferences.
Once the potatoes are done, carefully slice them in half lengthwise to open them up. Let them cool this way for 5 minutes so you can handle them. Then use a fork to mash the insides with the butter, salt, and pepper.
Top each potato with the chorizo, black beans, and an egg. Feel free to add avocado, cilantro, and a sauce!
For the russet potatoes
After the potatoes have cooked for 25 minutes, make the bacon. For the bacon, you can either dice and pan fry or bake in the oven on a lined sheet at 400 degrees for 10-12 minutes. If you go the oven route, I recommend preheating the oven when you put the potatoes in the air fryer.
When the bacon is almost done, heat a frying pan over medium heat. You can do this in the same pan that you fried the bacon in, if you went this route. Add a little oil or butter if needed and crack 2 eggs into the pan. Cook for 3-4 minutes on one side and then flip and cook for another minute for runny yolks. Adjust time to match your preferences.
Once the potatoes are done, carefully slice them in half lengthwise to open them up. Let them cool this way for 5 minutes so you can handle them. Then use a fork to mash the insides with the yogurt or sour cream, salt, and pepper.
After the bacon is done, lay it on a plate lined with paper towels to absorb any excess fat.
Top each potato with crumbled bacon, cheddar cheese, and an egg. Feel free to add chives and additional yogurt or sour cream.
