Description
A quick and easy meal at any time of the day, this Low FODMAP Breakfast Stuffed Potato recipe is filled with bacon-y kale and topped with a fried egg.
Ingredients
Scale
- 2 small russet potatoes
- 2 teaspoons butter, divided
- 4 slices bacon, diced
- 2 cups kale, stems removed and chopped
- ¼ teaspoon dried oregano
- Salt and pepper
- Cooking oil, as needed
- 2 large eggs
Optional garnish: Snipped chives; paprika (I like smoked paprika)
Instructions
- Poke potatoes on all sides with a fork. Microwave for 5 minutes or until tender and cooked. Slice potatoes in half lengthwise, stopping about an ½-inch from the bottom. Spread 1 teaspoon butter onto the inside of each sliced potato.
- Heat a medium skillet over medium-high heat. Once hot, add diced bacon and cook, stirring occasionally until almost done. Stir in kale and cook until the kale is just wilted and the bacon is crispy. Add oregano and season with salt and pepper. Divide and top each buttered potato with half of the kale.
- In the now-empty pan, add cooking oil, if needed, to prevent sticking. Add eggs and cook to preference. Top each stuffed potato with a cooked egg.
- Serve warm topped with optional snipped chives and paprika.
Notes
Low FODMAP Serving: One serving (1 stuffed potato) should be low FODMAP based on ingredients. For more information on specific ingredients, please check out the “low FODMAP notes” section (in the post above the recipe) or refer to the Monash FODMAP app.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: American