Breakfast baked potatoes

By Paula Navarette
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Ingredients

  • 4 russet potatoes

Optional toppings:

  • 2 tablespoons sour cream
  • 1 bunch scallions
  • 1 cup bacon lardon
  • Soft boiled eggs, boiled for 7 minutes

Directions

  1. Wrap a russet potato in thin foil and place it indirectly on the grill and cook until tender. 
  2. You can also cut the potato into wedges and season with oil, salt and pepper. Add spices if desired, and cook on a grill basket on indirect heat until tender. Both ways are great!  
  3. Indirect heat is not directly on the grill, but on the top rack, approximately 300 degrees F.  
  4. Approximately 45 minutes to one hour.
  5. Get your butcher to give you think cut bacon. Cook the bacon steaks on the grill until crispy and carmelized, then cut into dice. 
  6. Assemble how you like! You can make like an egg salad with the soft boiled eggs in the baked potato, like a potato skin.

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