Idaho Sunrise (Baked Eggs and Bacon In Potato Bowls)

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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….

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Idaho Sunrise (Baked Eggs & Bacon In Potato Bowls)

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 potato bowls 1x


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


  1. 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.
  2. 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.
  3. Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.


Recipe adapted from The Village 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!

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Recipe rating

286 comments on “Idaho Sunrise (Baked Eggs and Bacon In Potato Bowls)”

  1. sounds yummy will have to try

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

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

  4. 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.

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

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

  7. 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.

    • 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 :)

  8. 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.

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  13. 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.

  14. 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!

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  19. Do I bake the potatoes before I hollow them out

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  21. i just love it,  any dish with potato!  This one is extra rich and delicious

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  29. These are SO good, especially topped with sour cream.  I tried these this past weekend on our B&B guests.  Big hit . . . glad we got the leftovers!

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  35. I am very impressed with this concept I haven’t made it yet and might also tweek it with a touch of Italian style cooking and will be offering it to my customers in my cafe thank you for your idea I will post my final result shortly

  36. I love this! I plan to make them for my son’s Communion Day brunch at our home. Do you think I could scramble the eggs and put them in the potato cooked. Then add the bacon and cheese…or sausage and cheese and then heat through for the time you mentioned?

    • Thanks Lorin! I haven’t tried that, and while it may work, I’d be worried about the eggs being too done and dry. I hope you enjoy!

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  38. I used fresh chives from my garden instead of the parsley – this recipe is easy to make and absolutely delicious!

  39. As I have a cousin who is a native Idahoan, this will be a perfect breakfast to offer when she comes to visit this summer! Thanks for the idea :)

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  42. I haven’t camped in yeeeaaarrrs but am headed out this weekend for a trip and I’m responsible for a breakfast and a dinner. Any ideas on how to do this while camping? I was thinking I could bring pre-baked whole potatoes in a bag (to save time) prep them there and maybe just foil tent them at the edge of the fire?

    • How fun! I haven’t tried these while camping, so I’m really not sure, but I actually think your idea sounds like it would work well! Let me know how they turn out!

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  44. This is Fantastic & easy. I know this is going to be a regular on my morning menu.

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  46. Fantastic blog you have here. You’ll discover me looking at your stuff often. Saved! 

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  49. gracias me encantan todas las recetas con papas. A parte de ser un plato económico.

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