Breakfast / Brunch
Breakfast Baked Potatoes with Chorizo & Aioli
Baked potatoes often get shortchanged. They’re the expected side dish to a steak, but you can make them so much more than that. With a crisp skin and fluffy interior, they can be topped with whatever your heart desires. The best thing about the Breakfast Potato is that it’s just as good for a morning meal as it is for dinner.
Ingredients
FOR THE AIOLI, COMBINE:
FOR THE POTATOES, COOK:
FOR THE EGGS, WHISK:
SWEAT:
Test Kitchen Tip
Make the aioli at least 1 hour ahead so the flavors have time to meld.
Instructions
For the aioli, combine mayonnaise, garlic, and paprika in a bowl; season with salt and black pepper. Cover aioli and refrigerate.
For the potatoes, cook chorizo in a nonstick skillet over medium heat until crisp. Transfer chorizo to a paper-towel-lined plate. Discard drippings and wipe skillet clean.
For the eggs, whisk eggs, water, and 1½ tsp. salt together in a bowl.
Sweat bell pepper in oil in same nonstick skillet over medium heat until soft, 2 minutes. Add egg mixture; cook until eggs are set, but still quite soft, 4–6 minutes.
Assemble potatoes with eggs, chorizo, and aioli. Garnish potatoes with parsley
Slit the sides of the chorizo with the tip of a paring knife, then carefully peel the casing from the chorizo.
Stop cooking the eggs when they still look wet. They’ll continue to cook once removed from the heat.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 865
% Daily Value*
Total Fat 53g 81%
Saturated Fat 12g 60%
Cholesterol 407mg 135%
Sodium 1412mg 58%
Carbs 69g 23%
Fiber 5g 20%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.