Baked Breakfast Potatoes

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 servings

Stuffing a baked potato with eggs, smoked salmon and a light potato salad converts the simple spud into a hearty breakfast dish. The ingredients can be varied to move this recipe from an upscale item to a more mainstream one. Crumbled sausage or chopped bacon, for example, can stand in for the smoked salmon.

Ingredients

4 oz. smoked salmon
1/3 cup extra-virgin olive oil
4 large russet potatoes
Salt and pepper, to taste
2 tbsp. red wine vinegar
4 eggs
1 1/2 tbsp. butter
4 radishes, thinly sliced
4 scallions, thinly sliced
1 tbsp. chopped fresh dill, plus sprigs for garnish
1/4 cup sour cream

Steps

  1. Preheat oven to 400 F. Reserve 4 pieces of salmon for garnish; coarsely chop remainder. Set aside.
  2. Oil potatoes well and place on oven rack. Bake until soft, about 1 hour. Remove from oven, but leave oven on.
  3. Cut a lengthwise lid from each potato and reserve. Scoop flesh into warmed bowl, leaving shell about 1/4-inch thick. (Try to keep potato pieces as large as possible and keep potatoes warm.) Brush potato shells and lids inside and out with oil; season with salt and pepper. Place on baking sheet and bake until crisp, about 15 minutes. Remove and keep warm.
  4. Meanwhile, prepare vinaigrette: In a small bowl, whisk together vinegar and 6 tablespoons olive oil; whisk in salt and pepper to taste. Set aside. In medium bowl, whisk eggs with good pinch of salt and pepper.
  5. Heat medium saucepan over medium heat. Add 1 1/2 teaspoons butter; pour in eggs. Reduce heat to very low and cook eggs very slowly, whisking continuously until thick, creamy and still very moist, about 5 min. Remove from heat and whisk in remaining 1 tablespoon butter. Set aside and keep warm.
  6. Add chopped salmon, radishes, scallions and chopped dill to reserved warm potato pieces; toss gently. Add just enough vinaigrette to moisten and flavor potatoes. Toss carefully so you don’t end up with mashed potatoes.
  7. To serve, divide warm scrambled eggs among baked potato shells. Top with potato salad, mounding above edge of shells. Arrange curl of smoked salmon on top of each; add a spoonful of sour cream and sprig of dill. Serve immediately.
Source: Photo courtesy of U.S. Potato Board

More From FoodService Director

Industry News & Opinion

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

FSD Resources