Kozy Kitchen and Home

Loaded Breakfast Baked Potatoes with Creamy Country Gravy.

Baked potatoes are practically their own food group in my house, so one morning I thought: why save them for dinner? These Breakfast Bakers turn a humble potato into a hearty, customizable breakfast loaded with butter, bacon, sausage, salsa-scrambled eggs, plenty of cheese, and a generous spoonful of country gravy.

I love baking the potatoes in the oven, so the skins become crisp and salty, but the microwave works beautifully when you need breakfast on the table fast. Serve them for a relaxed weekend brunch, a family get-together, or a holiday breakfast bar with all the fixings set out for everyone to build their own.

This recipe makes 3 hearty potatoes, but it’s easy to scale up for a large family, or down for one.  However many you’re feeding, I know they’ll love it!

Ingredients

• 3 medium to large russet potatoes, scrubbed and dried
• 1 tablespoon vegetable oil
• 1 teaspoon salt, plus more to taste
• 4 tablespoons butter, divided
• 6 slices bacon, cooked and crumbled
• 6 ounces breakfast sausage, cooked and crumbled
• 3 large eggs
• 2 tablespoons of your favorite salsa (Pace Salsa is my preference.)
• 1 cup shredded cheddar or pepper Jack cheese
• 2 green onions, thinly sliced (optional)
• Black pepper, to taste

For the Country Gravy

• 1 tablespoons butter
• 1 tablespoons all-purpose flour
• 1 cup milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper, or to taste

Step by Step Instructions

1. Wash and dry your potatoes. Heat the oven to 400°F. Rub the potatoes with the oil, sprinkle them all over with salt, and place them directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, until the skins are crisp and a fork slides easily into the centers. I have found that using my countertop toaster oven works best for oven baked potatoes. They bake quickly, crisp up wonderfully and the kitchen doesn’t get overly hot.
2. For the microwave option, pierce each potato several times with a fork. Microwave on high, turning halfway through, until tender, about 10–15 minutes total depending on the size of the potatoes and the power of your microwave.
3. While the potatoes cook, prepare the bacon and sausage. Set aside and cover to keep warm.

4. When the potatoes are almost done, make the gravy. Melt 1 tablespoon of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 1 cup of milk. Cook, whisking frequently, until smooth and thickened, about 4 minutes. Season with salt and lots of pepper. Reduce heat and keep warm.  
5. Whisk the eggs with the salsa. Melt 1 tablespoon butter in a skillet over medium heat. Add the eggs and cook gently, stirring often. When done to  your preference,  remove from the heat.

6. Split each hot potato lengthwise and fluff the inside with a fork. Add the remaining butter, then pile on the salsa-scrambled eggs, sausage, bacon, and cheese.
7. Spoon the warm country gravy over the top. Garnish with green onions, if you like, and serve immediately.

Make It a Breakfast Bar

For family gatherings or holiday mornings, keep the baked potatoes warm and set out the toppings in separate bowls. Along with the bacon, sausage, eggs, cheese, and gravy, try diced avocado, chopped tomatoes, jalapeños, or hot sauce. Guests can keep things simple or stack their potatoes sky-high.

Tips and Serving Suggestions

• Russet potatoes work best. Their fluffy centers and sturdy skins are ideal for loading with toppings.
• Oil and salt your potato skins to get that crisp, savory oven-baked finish.
• Cook the bacon and sausage, shred the cheese, and chop any garnishes ahead of time.  Purchase pre-cooked meats, shredded cheese, or even packaged country gravy to make it easier!
• If you have leftovers, warm the potatoes and fillings separately, then assemble just before serving.

These loaded Breakfast Bakers are warm, hearty, a little messy, and completely worth it. Whether you serve them one at a time or turn brunch into a full toppings bar, they bring all the best parts of a country breakfast together in one crispy-skinned potato.