Idaho Sunrise (Baked Eggs and Bacon In Potato Bowls)

March 28, 2010 by Ali

Ok, what is up with eggs?!!? They seem to be in everything lately! From topping pizzas, to burgers (shout out to Blanc, for KC locals!), to garnishing soups…apparently the incredible, edible egg is now tres chic. Intriguing, but I’m all for it! :)

One creative idea for baking eggs that seemed new and notable (at least to me) is this great recipe I stumbled across online. I admit…I was initially drawn to it because I though it looked pretty cute. (I love anything with “bowls”!) But I was eventually won over by how incredibly simple and delicious these little guys turned out to be! Plus, the ingredients are super-economical. Yay.

Definitely a fun twist on the typical eggs, bacon and hash browns. Plus, a great way to use up leftover baked potatoes! Way to go, Idaho….

Idaho Sunrise (Baked Eggs & Bacon In Potato Bowls)

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 2 potato bowls


  • 2 large baked potatoes (russett or sweet)
  • 1 Tbsp. butter
  • 2 eggs
  • 2 strips bacon, cooked and crumbled
  • 2 Tbsp. shredded cheddar or gouda cheese
  • 1 Tbsp. fresh parsley, chopped
  • salt and freshly ground black pepper


Lay the first baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a "bowl", leaving the potato as thick or thin as you'd like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Repeat with the second potato.

Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.

Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.

Recipe adapted from The Village Cook

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

Feel free to experiment with seasonings on these! Especially if you tried this with sweet potatoes, I imagine some more savory (or spicy!) seasonings would be great!

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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126 thoughts on “Idaho Sunrise (Baked Eggs and Bacon In Potato Bowls)

  1. Hubby and I really enjoyed this. I added 10 minutes to the cook time to result in solid rather than runny or “set” eggs and it was the perfect amount of time. These were delicious! Thank you!

    - Candee

  2. I couldn’t get the egg to bake correctly and had a hard time getting the potato soft enough to eat, still good once I figured it out though.

    - Maddie

  3. Placed some beans and sausage in mine from leftover red beans and rice w a bit more of creole seasoning. Delish and w a kick.

    - Li

  4. I just finished eating this right now & it was actually pretty just tastes like mostly potatoes, but other than that I liked it (: the only thing is that idk what to do with all the left-over potato that I had scooped out.

    - chloe

    • I added my extra potato to a bowl, threw in some bacon, and it will be lunch for another day. I’ll add some onion and some cheese and maybe even some ranch dressing :) You could also use the extra potato to make a single serving of loaded potato soup :)

      - Candee

  5. Looks soooo good! Saved it in my recipes book:
    Thank you!

    - Erez

  6. Great…but recipe list should say 2 potatoes, not one.

    - Robin palmer

  7. Tried this today, and I enjoyed how it turned out!! I used ham, bell pepper, and white cheddar cheese. I only had smallish potatoes on hand, so could only fit one egg into the bowl. But I discovered that they fit perfectly into a mini loaf pan, so the potato stayed upright while baking.

    - Theresa

  8. So what are we doing with the leftover potato? Could you scramble some with the eggs?

    - lgd

  9. will definitely try this receipe, looks easy, and delicious!

    - Ella Williams

  10. sounds yummy will have to try

    - katies mum

  11. try it with beaten eggs, also—–so good also(maybe even browned sausage to add a little more flavor)

    - bob warnement

  12. Maybe I missed something, but what are you doing with the potato you scooped out?

    - julie

  13. Love your recipes. The one I just veiwed looks awsome.

    - Chequita c. Taylor

  14. Mash up the centers you took out of the potato halves, pour bacon grease over them and have along side. WaHoo!!!!

    - Martha

  15. Sprinkle a little Cajun spices to the potato before you put butter and eggs in

    - Skibby

  16. Recipe calls for 1 potato. Are the other ingredients for 1 serving too?

    - repentedhipster

  17. This was delicious but took 45 minutes in oven. I’ll crank up the heat next time for faster dinner! Sooooooo good!

    - Melissa

  18. I would never have thought of this but they look so yummy and pretty!

    - Scarlet

  19. this looks so pretty and yummy! i would love to try it!

    - theultimatefoodaddict

  20. was looking fora “printer” button but couldn’t find it, would love to print to a hardcopy.

    - Wolf de Lavallete

  21. Ali: Love the recipe and title… Idaho Sunrise. It should call for Idaho Russet potatoes in the recipe if “Idaho” is in the title as over 40 states grow potatoes but only those grown in Idaho can be called Idaho potatoes. Our climate is too cold, don’t have enough humidty or a long enough season to grow sweet potatoes.

    - Don Odiorne

  22. Tried this and my eggs came up cooked completely through. Still tasted good.

    - Mika

  23. Thanks for the shout out to KC locals eggs on burgers are definitely the new in thing around here. This is an awesome and super simple recipe that bachelors like myself depend on. Doesnt take a full pantry to pull this meal together plus it has bacon who can hate bacon right?

    - Andrew

  24. Love this idea! Any recipe that comes with a cute presentation like this is definitely on my to do list! Ill be posting on my blog soon with a link to you! Oh and sorry to burst some bubbles but this is by NO means a healthy recipe. Sorry guys! Not that Ill eat them any less often because of the calorie count ;)

    - Nikki

  25. Oh. My. HEAVENS! We have chickens, so for much of the year have a PLETHORA of eggs. THIS looks like a delicious solution to our bounty issue! THANKS

    - Jen

  26. At 25 minutes in a 350 degree oven, my yolks were cooked solid. That may be because i put them in a still hot potato from the microwave, but even with bacon and cheese added, it was all cooked through solid..

    - Becky

  27. I used a sweet potato, pretty darn tasty and quick!!

    - Becky

  28. Oh goodness. These look delish.. I found another post about these potatoes and they didn’t say to bake the potatoes first. No wonder my hand was hurting scooping it out. I am currently baking them now though! I can’t wait to try!

    - Carolina

  29. Just got done making this and eating it. Didn’t have any bacon handy but it was still really good. I’m not a big egg fan, but the egg blended nicely with the cheese making it almost undetectable (except with the yolk)

    Thanks for sharing such an awesome recipe!

    - Amanda Tempel

  30. I made these tonight, they came out good! I scrambled the eggs, which worked just fine.

    - Kimberly

    • I was going to ask if you could scramble the eggs, as I don’t care for the other way. So thank you, you answered my question! =)

      - Lora

  31. Try frying up the leftover potatoes that were scooped out with a tablespoon of oil, adding a bit of chopped onion. salt, and pepper. Use it as a side for the egg dish. Yummy!!!

    - Bernie

  32. Looks great, but I don’t like runny eggs. Can I scramble the egg (leaving it kinda wet) and put it in the potato that way? I would only leave it in the oven until the cheese is melted. If anyone thinks that would work, please let me know (I’m obviously not much of a cook, lol).

    - Michelle

  33. Bookmarked this last night& have them in the oven right now :)

    - Danielle

  34. excellent, but persley should be added after the baking to stay fresh.

    - ugo

  35. Thank goodness for archives! I was looking for egg dishes for the cooking class I teach. I teach those who use the food pantry in our community. Eggs are on tap for next month.
    This looks incredible. I am going to practice on the Mister and then use it for one of my classes. Thanks for inspiration! Darnell (Gravy Girl)

    - Gravy Girl

  36. I have a convection oven so 20 minutes was perfect for me. I also omitted the butter & put some of the bacon and cheese in the potato shell before I added the egg, and then put some bacon and cheese on top.

    They were a hit with the in-laws, this is a GREAT idea and a simple recipe. Thank you!

    - Genie

  37. tried this today with chopped cherry tomatoes, onion, a bit of garlic and some chili powder, with some mixed herbs on top (all I had in the cupboard). They were so good and I will definitely be making them again. So good I even took a photo to show my boyfriend and my parents!

    - Josie Parris

  38. Could these be frozen for use later?

    - Ellen

  39. I would really love to pin this recipe! Can you add the Pinterest link?

    - Kendra

  40. Looks delish! I guess you would need 2 potatoes for this recipe though (it says one)
    I can’t wait to try this:-)

    - Helen

  41. Can these be made in the morning, taken to say work, and then reheated? These would be great for a birthday brunch!

    - Michelle

  42. I’ve followed your recipe several times and I just love this for breakfast or lunch even! I’m baking them right now with sweet potatoes and spicy seasoning. I love adding all sorts of vegfies in them too. I can’t wait to try the sweet potatoes out! Last time, I cooked them at 350 for 30 minutes and they were perfect!

    - Laura

  43. This looks amazing!

    - Paige @ Green Global Travel

  44. Just made this for a nice brunch and I loved it! I’m a huge potato fan. I baked mine in a toaster oven instead of a regular oven and I guess it cooked a bit faster that way – I left it in for 28 minutes because of comments on her about 20 or 25 not being long enough, and it was almost too cooked (the yolk of the egg was pretty dry). Next time, I’ll cook it for a shorter amount of time, but overall this recipe gets an A+! I put a picture and my variation of the recipe on my health blog, and linked back to you :)

    - Lauren

  45. Can’t wait to make these! Just to clarify, you need to begin the recipe with a cooked baked potato right? I’d imagine it would be hard to scoop out the filling otherwise. Just making sure!!

    - MrsHandy

  46. We made these New Years day and they were delicious! Thank you so much! We used sweet potatoes instead and used the leftover potatoes to make sweet mashed potatoes for dinner. I may just have to make these every weekend now!

    - Laura

  47. I baked them for 30 minutes and the egg was still raw. Had to cook them for about an hour, but at the end my potatoes and cheese got really burned. Not sure what I did wrong!

    - Mom Photographer

  48. took these out of the oven after a half hour and the eggs were still raw had to cool them for over an hour just for the eggs to bake…..

    - 國巋倔

  49. Those are brilliant! Thanks for the idea.

    - Tiff @ Love Sweat and Beers

  50. So delicious! I made mine with dill, ham and mozzarella cheese then topped it with hot salsa and chive sour cream (so much for keeping it healthy). I finished the last bite and went to reheat the oven to use that pesky last left over potato cluttering up the fridge!

    - Annie

  51. Very GOOD!!!

    - ludmila

  52. We’ve made these a bunch of times since I’ve come across these on Stumbleupon. They are fantastic for any meal, they’re full of protein and other nutritious food. I shared the recipe with my physical trainer and she said her husband and her eat it at least once a week now b/c it’s so tasty and healthy. Perfect for after an intense workout. Thanks!

    - Kendall

  53. Love your idaho sunrises!! The boyfriend and I had our own experiment cooking these (with our all purpose potatoes :/ ) still worked though, we loved it! Linked the recipe back to you on my pinterest!

    - Angie Marie

  54. Great recipe! I stumbled upon this a month ago and have already made it twice, thanks! The only thing is I think the ingredients call for two baked potatoes, not one. I got confused at first but I think it was just a small typo.. Thanks again!

    - rachel

  55. boooo.. somehow i managed to miss the `baked` potato part.. hopefully they still cook ? ughh

    - jannelle

  56. As an Idahoan, it is a shame to waste the scooped out potato. While you are baking the bowl, I suggest frying the insides in a skillet to serve on the side like a hash brown

    This looks great! I think I will try it tonight.. for dinner! Thanks for sharing!

    - Evelyn Curtis

  57. Wow this recipe looks amazing! I’ve made baked eggs on a bed of day old french bread that was filled with cheese and bacon and topped with. . . more cheese and bacon, but I really want to try this. I love the flavor of runny yolks on potatoes.

    - Eating In Bed

  58. Yummy! What an awesome idea going to give this a try.. Thank you

    - Vickie Wyman

  59. This has to be the coolest recipe I’ve seen lately. The variations are endless, e.g. sausage, scrambled eggs, ham, veggies, etc.

    - JIm Lee

  60. This, with cilantro, instead of parsley, would be fantastic.

    - JDG

  61. I made some of these and they are really good, but I needed to cook them for 40 min because the eggs and the potato itself. I am not sure if it is because I put too much butter in it because I very may well have. Also it might have been cause I was working with small potatoes and big eggs not sure, but they are my on the list of my favorite foods now.

    - kyle pixley

  62. I just made my mom one of these for her birthday and she loved it! I used basil instead of parsley because we didn’t have any. And I put all the potato scoopings into a bowl with butter, cheese, bacon and sour cream. These are delicious. :)

    - Kate

  63. Just made this for breakfast. I added Rosemary to the mix. Fantastic! Next time, I’m thinking chives.

    If you’re like me and my grandparents, you’d rather have the white completely cooked and the yolk gooey. With all the toppings it’s hard to tell if the egg is done. I kept thinking the little bit of liquid around the edge of the inside meant that it wasn’t cooked through, but it turned out it was. A little butter or water or something will collect, so if you want to find out whether it’s cooked how you want it, just push the toppings aside. After 20 minutes of baking, even if it’s not fully cooked, it won’t disturb the egg.

    Thanks for this!

    - DCB

  64. This looks delish!! I can’t wait to try it out for our Breakfast Dinner night. Just had a question about the bacon though. Do you cook it first and then re-bake it or do you just cook it in with the potato?

    - Natalie

  65. This looks so delicious I can barely look at it! I’m going to try it out tonight with this homemade cheese recipe I found! exciting

    - Paulina

  66. I never thought of making anything like this, looks so good. I will try it this weekend.

    - zee

  67. Oh brilliant. Thank you so much for posting these! I’m going to have a baby at the beginning of March, and I’m attempting to put together some recipes that are nutritious and go on the table in a flash, for after he’s born. This will make a great meal with a nice green salad!

    - Laura

  68. Fantastic. I made a couple of these the other day; I forgot to add butter, but they were still delicious. My boyfriend keeps asking me to buy more potatoes so we can have more! When I baked the potatoes in the beginning, I lightly coated the skins in olive oil and rolled them in kosher salt, which made them that much yummier.

    - Jennifer

  69. Just put two of these in to the oven – one with beaten egg (my moms), one that’s just like the recipe (mine). I used mozzarella cheese and gouda on the egg that will be sunny side up, mozzarella and sharp cheddar on the scrambled variety. I used pork loin that I had slow cooked the day before, and I sauteed it with a small amount of jalapeño and a lot of green onion. I made 3 layers in mine, cheese, egg, cheese, and then topped it with the portion of the baked potato I had cut off. My mom just beat all her ingredients together, and then topped it with the cut off portion. We’ll see how they turn out (but I think they’re going to be fantastic!).

    - Peter

  70. Made this the other day and it was delectable. I did however make a couple changes. Instead of parsley I used fresh chopped cilantro. The potato broke on me so i had to use extra whites to compensate. As for the leftover potato filling, I just made hash browns……with the extra cheese and the egg yolk all mixed together. plopped the spud bowl on top of the hash and om nom nom. This was really really tasty. thanks

    - Andrew smyth

  71. I made this last night for dinner, but I scrambled the eggs and mixed the salt, pepper and parsley into the cavity of the potato, and boy was it magical! Thanks for this posting, it really made my weekend!

    - Ash

  72. I made one this morning with last night’s baked potato. Oh yum!

    - Queen_d

  73. My wife would die for these. When I asked her what her favourite food was she simply responded “anything with a potato”. I think we should move to Idaho, she’d be a very happy camper indeed. She loves eggs too so perfect combo. I love it when people come up with new and visually interesting food ideas, very clever. Just shows what a little imagination can do.

    - Keith

  74. These look delicious! I’ll remember this recipe for the next time we have left over baked potatoes. Can’t wait to try them!

    - Throckmorton Jones

  75. Wow, is that a great idea, i love it

    - shirley

  76. this looks so tasty! i’ll have to try it with some garlic and fresh rosemary

    - sarah

  77. I just made these with egg beaters since I’m still a little unsure about eating eggs and they are wonderful! I used shallots and mixed it inside the potato. Also when I was baking the potatos, I brushed olive oil and sea salt on the outside so the skins tasted amazing. Such a good idea that I’m going to make them again tomorrow morning! Love this blog =)

    - Monica

  78. These are the best with sour cream too :)

    - Cait

  79. This was absolutely delicious! And it’s great for a college kid on a budget =) To answer Wendy’s post, I cooked these for the full 25 minutes and the yolk cooked all the way through, so it was moist but not runny. (I hate runny eggs!) I used garlic salt and also added a splash of green tabasco sauce. Perfect! Thanks for the recipe!

    - CollegeCook2012

  80. This looks absolutely incredible, and goes along with something I’ve been wanting to do here as of late. I’ve been looking for different ways to incorporate eggs into things.. as you mentioned, it must be in right now or something. Thanks for the recipe!

    - Richard Turner

  81. Just tried this out and it was really good!

    - Cait

  82. Wooooow! I’ll have to plan it one day so that I can bake the potatoes the night before, scoop and fill them in the morning, then have the inside parts for dinner!

    - Ashley

  83. I’ve never seen anything like this! YUM! I so want to make these, tonight!…maybe I should do the baked potatoes tonight, THEN have left overs for breakfast this weekend…thanks for helping me plan! :)

    - GrapeSugar

  84. Made these for dinner Friday night. ALL kids loved them!

    - Lisa Wear

  85. I made these for Easter morning breakfast, and holy yummness! I had really big potatoes and not a lot of bacon to fill them with, so I actually mashed up some of the scooped-out potato, mixed it with some milk and shredded cheese (like twice-baked potato filling) and put some of that back into the bottom of my potato bowls before everything else. Then I added the bacon, egg, cheese, and parsley on top so it all came up to the edge of the bowl. Turned out delicious! The eggs were perfectly cooked. I liked the mashed potato inside; it combined with a bit of the egg white to add a really fluffy textural dimension underneath the crunchy bacon and gooey cheese. Thanks for sharing this recipe, it’s definitely going into my weekend breakfast rotation! :)

    - BeckEverything

  86. I have one of these currently in the oven. I used ham, mozzarella, and tabasco! I am cooking the left over potatoes right along side them with a dollop of butter and salt and pepper! What a delicious and fabulous idea!

    - Megan

  87. Hi, do u dig out the potato in the “Bowl” and eat them as well? if i just cook with egg white, will it be nice too?? thanks.

    - blacksnail

    • Hey there! My answers are “yes” and “yes”. :) I didn’t serve the scooped out baked potato part, but nibbled on it while I cooked. And I didn’t try the egg white, but imagine that would be just fine! It may cook slightly faster.



      - ali

  88. Oh my god, these are too cute! Love the idea. And really, could the colours of egg yolk, bacon and herbs be more beautiful together?

    - my boyfriend cooks for me

  89. These look soooo tasty. They remind me of one of my favorite recipes ( Can’t wait to try them!

    - Stacy

  90. I am making these for date night dinner TONIGHT!!!!! I have been salivating at my desk since 9 am over these!!!!!!

    - mcm2847

  91. Bacon, eggs, cheese, potatoes AND butter?! What a brilliant idea. This dish combines everything I love about food. Can’t wait to try it out.

    - Mike

  92. They look super cute, like little canoes? slippers? of delicious-ness, hehe. I can’t wait to try this out… need to go buy some potatoes.

    - Susan

  93. These look amazing Ali! I just discovered your blog and immediately bookmarked it. Can’t wait to see what you cook up next! ;)

    - Kelly

  94. Great looking photos and very easy to do recipe! For other Idaho potato recipes go to and be sure to enter the Watching Waistlines and Wallets recipe contest.

    - Don Odiorne

  95. Wow, is that a great idea. You get your eggs, bacon and potatoes all in one dish! I love it.

    - The Italian Dish

  96. Would it still work if you scrambled the egg?

    - Wendy

    • Hi Wendy!

      I wondered that myself. Not 100% sure, but I imagine it would work! It might possibly need to bake an extra five minutes or so to make sure the egg is fully cooked. If you give it a try, let me know how it turns out! :)


      - ali

  97. Wow-these look fantastic. What a great idea!

    - Melleah

  98. three cheers for whomever came up with this awesome idea–its presentation rocks, but more than that, the taste must be outstanding!

    - grace

  99. this is a fantastic idea, absolutely love it.

    - TaraTakesTheCake

  100. Looks amazing!!!

    - d

  101. this looks so gorgeous with the baked eggs inside (and the still runny yolks). Yummy!

    - noobcook

    • All I can say is AWESOME …………. With the potatoe that was taken out of the skin I made potato cakes out of them

      - carol dearth