Serving: These baked breakfast potatoes are perfect for serving alongside scrambled eggs, bacon, or sausage. You can also serve them as a base for a breakfast bowl, topped with eggs, cheese, and salsa.
Storage: Store any leftover baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to crisp them back up.
Variants
Spicy Version: Add a pinch of cayenne pepper or chili powder for a spicy kick.
Herb Variation: Swap out the thyme for fresh herbs like rosemary or basil, or add a teaspoon of dried Italian seasoning for a different flavor profile.
Cheese Lovers: Top the potatoes with shredded cheddar, mozzarella, or crumbled feta before baking for a cheesy twist.
FAQ
Q: Can I use other types of potatoes?
A: Yes, you can use other types of potatoes, such as Yukon Gold or red potatoes. Just be aware that different potatoes may have slightly different textures when baked.
Q: Can I make these ahead of time?
A: Yes, you can prep the potatoes the night before, store them in the refrigerator, and bake them in the morning. You can also bake them in advance and reheat them in the oven or on a skillet.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the baked potatoes. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 1 month. Reheat in the oven or air fryer for the best texture.
Q: Can I add other vegetables to the mix?
A: Absolutely! You can add bell peppers, onions, or even zucchini to the potatoes before baking. Just chop them into similar-sized pieces to ensure even cooking.
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