Stuffed Breakfast Potatoes (Low FODMAP, Gluten Free, Dairy Free)

Stuffed Breakfast Potatoes

Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people


  • 2 large washed potatoes
  • 2 eggs
  • 2 rashers middle bacon
  • vegetables of choice
  • pinch parsley


  1. Wash and scrub your potatoes and pierce their skin with a skewer a few times. Preheat the oven to 200 degrees Celsius.

  2. Place the potatoes in a microwave safe dish and microwave them for around 9 minutes.

  3. While the potatoes are cooking, chop the bacon into small pieces and fry it in the pan.

  4. Add the eggs and scramble them with the bacon, and add any finely chopped veggies you'd like (I used grated carrot and broccoli). Set the scramble to the side when cooked.

  5. When the potatoes are done in the microwave, put them in the oven for around 10 minutes or until crispy and golden on the outside and fork tender.

  6. To serve, cut the top off your potatoes and scoop some of the insides out. Add half of the scramble to each potato, and top with a sprinkle of parsley.

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