Breakfast Baked Potatoes

• 1 russet potato, scrubbed
• 2 tablespoons butter
• 2 slices American cheese
• 1/4 cup shredded Cheddar cheese
• 2 eggs
• salt and ground black pepper to taste
• 1 tablespoon sliced green onion
• 1 teaspoon sriracha sauce, or to taste

1. Place potato on a microwave-safe plate; pierce 3 or 4 times with a fork. Cook in the microwave for 5 minutes. Flip using the fork. Cook for 3 minutes more. Cool potato slightly, about 3 minutes. Cut in halve lengthwise.
2. Spread butter evenly over the potato halves. Top each half with a slice of American cheese and Cheddar cheese.
3. Heat a nonstick skillet over medium-high heat. Break eggs and slide gently into the skillet one at a time. Reduce heat to low; cook eggs until whites are firm and yolks begin to thicken, about 2 minutes. Flip and continue cooking until yolks thicken to desired doneness, 2 to 3 minutes more.
4. Place one egg over each potato half; garnish with green onion and sriracha sauce.

russet potato, butter, american cheese, cheddar cheese, eggs, salt, green onion, sriracha sauce

Taken from www.allrecipes.com/recipe/256549/breakfast-baked-potatoes/ (may not work)