Potatoes are a delicious, nutrient-dense vegetable and a great option to fuel your workouts. They have more potassium than a banana and are a great source of vitamin C. Potassium is an important electrolyte that aids in muscle, cardiovascular and nervous system function. And, vitamin C can help boost your body’s immune system!
Carbs are important fuel for the muscles during exercise, particularly intense and/or prolonged exercise, so they’re key to help you run your best!
I actually crave salt more than sweet when I’m training for a half marathon or full marathon (like I am right now). And I love that this is a delicious savory breakfast option I can enjoy before or after a run.
This Breakfast Baked Potato Recipe is a delicious source of carbohydrates and protein to help fuel your workouts and keep you full all morning.
You’ll love this recipe if…
- You enjoy savory breakfast options
- You love potatoes any time (like I do)
- You don’t like typical breakfast foods
- You’re tired of your usual pre-run foods
- You want to fuel your body with whole foods
- 4 potatoes
- 8 eggs
- 4 green onions, chopped
- 1 red bell pepper, diced
- 1 cup sharp cheddar
- salt and pepper
- Pre-heat oven to 400 degrees. Wash the potatoes and piece with a fork.
- Wrap each one in foil and bake for 45 minutes or until tender when pierced with a fork. (Baking time depends on the size of your potatoes.) Let cool until safe to handle.
- Cut each potato in half and scoop out about half the insides (making room for the egg). [Set insides aside and use for another meal.]
- Place on a baking sheet. Season each potato with salt and pepper. Then, carefully crack an egg into the center of each. Top with 1/8 the bell pepper and cheese. Repeat with the remaining potatoes.
- Bake 10-15 minutes until egg is set. Top with green onion (and hot sauce if you love it as much as I do!).