Breakfast Baked Potatoes
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
potatoes
|
|
| 1 | each |
eggs
fork-beaten with a little milk |
|
| 2 | slices |
bread
crumbled, toasted |
|
| 1 | slice |
cheddar cheese
or process cheese |
|
| 1 | x |
salt
pepper and garlic powder to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
potatoes
|
|
| 1 | each |
eggs
fork-beaten with a little milk |
|
| 2 | slices |
bread
crumbled, toasted |
|
| 1 | slice |
cheddar cheese
or process cheese |
|
| 1 | x |
salt
pepper and garlic powder to taste |
*
|
Directions
Scrub and pare potatoes, but do not peel.
Slice lengthwise into fourths.
Butter a shallow microwave-safe baking dish . Dip potato slices first into the egg, then into the crumbs to coat.
Place the slices in the baking dish.
Top with any remaining crumbs. Dot with a tablespoon of butter, if desired.
Microbake on 100% power 3 to 5 min, or until potato is tender and batter is set.
If desired, top with the slice of cheese and mw 1 minute more to melt. Sprinkle with seasonings.
