Idaho Sunrise (Baked Eggs and Bacon In Potato Bowls)

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)

Try this Idaho Sunrise (Baked Eggs & Bacon In Potato Bowls) recipe today! Your morning favorites presented in a creative fashion! You'll love it!


  • 2 large mostly-baked* potatoes (Russett or sweet potatoes)
  • 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.

*I recommend baking the potatoes until they are nearly done.  You don't want them to be underbaked, but then extra 20-25 minutes in the oven with the eggs will definitely continue to cook them, and you don't want them to be overbaked.  So I would err on the side of being mostly baked, but not completely.

Recipe adapted from The Village Cook

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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!

Leave a Comment:


  1. ludmila — September 2, 2011 @ 1:48 pm (#)

    Very GOOD!!!

  2. Annie — September 17, 2011 @ 11:50 am (#)

    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!

  3. Tiff @ Love Sweat and Beers — September 19, 2011 @ 5:02 pm (#)

    Those are brilliant! Thanks for the idea.

  4. 國巋倔 — December 20, 2011 @ 6:31 pm (#)

    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…..

  5. Mom Photographer — January 1, 2012 @ 8:22 pm (#)

    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!

  6. Laura — January 2, 2012 @ 12:34 pm (#)

    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!

  7. MrsHandy — February 3, 2012 @ 12:51 pm (#)

    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!!

  8. Lauren — February 4, 2012 @ 11:55 am (#)

    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 :)

  9. Paige @ Green Global Travel — February 23, 2012 @ 11:33 am (#)

    This looks amazing!

  10. Laura — March 24, 2012 @ 4:16 pm (#)

    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!

  11. Michelle — March 24, 2012 @ 9:31 pm (#)

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

  12. Helen — March 27, 2012 @ 11:06 am (#)

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

  13. Kendra — March 28, 2012 @ 3:51 pm (#)

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

  14. Ellen — April 20, 2012 @ 7:34 am (#)

    Could these be frozen for use later?

  15. Josie Parris — April 25, 2012 @ 3:43 pm (#)

    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!

  16. Genie — May 22, 2012 @ 6:15 am (#)

    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!

  17. Gravy Girl — July 17, 2012 @ 11:04 am (#)

    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)

  18. ugo — July 21, 2012 @ 7:31 am (#)

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

  19. Danielle — September 4, 2012 @ 9:09 am (#)

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

  20. Michelle — September 22, 2012 @ 1:32 pm (#)

    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).

  21. Bernie — October 11, 2012 @ 6:51 pm (#)

    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!!!

  22. Kimberly — October 21, 2012 @ 9:30 pm (#)

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

    • Lora — December 29th, 2012 @ 11:56 pm

      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! =)

  23. Amanda Tempel — October 25, 2012 @ 1:47 pm (#)

    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!

  24. Carolina — November 14, 2012 @ 7:16 pm (#)

    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!

  25. Becky — December 17, 2012 @ 7:50 pm (#)

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

  26. Becky — December 17, 2012 @ 7:53 pm (#)

    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..

  27. Jen — December 20, 2012 @ 11:31 pm (#)

    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

  28. Nikki — January 7, 2013 @ 12:07 am (#)

    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 ;)

  29. Andrew — January 8, 2013 @ 8:25 pm (#)

    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?

  30. Mika — January 20, 2013 @ 1:05 pm (#)

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

  31. Don Odiorne — February 1, 2013 @ 5:50 pm (#)

    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.

  32. Wolf de Lavallete — February 4, 2013 @ 2:49 pm (#)

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

    • Mary — December 31st, 2013 @ 6:54 pm

      You can copy and paste to a word doc and then print it

    • Heidi — January 16th, 2014 @ 6:15 pm

      If on a pc – press Ctrl-P I would try selecting and highlighting just the recipe area, but sometimes that doesn’t work.

  33. theultimatefoodaddict — February 6, 2013 @ 10:41 pm (#)

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

  34. Scarlet — February 14, 2013 @ 7:58 am (#)

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

  35. Melissa — February 15, 2013 @ 7:12 am (#)

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

  36. repentedhipster — April 8, 2013 @ 1:12 pm (#)

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

  37. Skibby — May 13, 2013 @ 4:35 pm (#)

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

  38. Martha — June 11, 2013 @ 10:11 am (#)

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

  39. Chequita c. Taylor — June 22, 2013 @ 5:02 pm (#)

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

  40. julie — June 23, 2013 @ 2:24 pm (#)

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

  41. bob warnement — July 29, 2013 @ 8:02 pm (#)

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


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