Gimme Some Oven

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

Description

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


Ingredients

Scale
  • 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

Instructions

  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.

Notes

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. 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!

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

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

  4. 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!

  5. 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

  6. 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

    • 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!

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

  8. 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 :)

  9. 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!

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

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

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

  13. These look so awesome! It’s after 10:00 PM here, but I’m tempted to get up and go to the kitchen to make them. They would be great for a brunch get-together.

  14. This sounds wonderful. What would pair well for a side dish? One potato would not fill up my big husband.

    • Thanks Suzanne! Hmmm, since the dish already has eggs, meat and potatoes, we’d probably suggest some fresh fruit — maybe a fruit salad? And maybe biscuits or toast? We hope this helps, and that you and your husband enjoy the dish! :)

  15. It was okay just wish I hadn’t have followed the recipe. I should have blended the eggs so that the yolk wasn’t just a dry ball in the center of everything. Overall a nice eat for any time of the day (substituting a few ingredients). Definitely will make again & let my creativity flow

    • We’re sorry you didn’t care for this as much Kayla! Definitely feel free to whisk the eggs up if you don’t care for a hard yolk.

  16. Though I am not good at cooking, I tried this recipe and I must say it was simple and kinda awesome. Suggested a restaurant owner to add in the menu :)

  17. Im making these for dinner for myself, the best part of being single is no one tells you what you should eat and when. Its a test run for making these for christmas brunch. 

  18. My family really liked these.  Thank You.  It made brinch different and delicious.

  19. i love this idea i mint try this my self

  20. Can I put this in the fridge for tomorrow once baked or will that not be a good idea?

    • Sure, you can definitely refrigerate this after it has baked and cooled. However, because of the potatoes, we think it tastes best and has the best texture when eaten the first day. We hope you enjoy!

  21. These look great, does the potato need to be baked before you hollow it out?

    • Thanks Jeff! And yes, you need to bake the potatoes first. We hope you enjoy these! :)

  22. This is incredible!  I put some turkey bacon, turkey sausage, sautéed onions and garlic, cayenne pepper, and two eggs (whites only) just to be a little healthier.  Turned out amazing but a shoutout to you for providing the blueprint!!  

  23. Wanting to make these on Tuesday for our belated Easter…
    How long did you cook the potatoes before hollowing them out?
    I will be making this vegan with more veggies, Daiya cheese and egg replacer. 

    • Hi Cat! We’re so sorry we weren’t able to answer your comment in time. :( However, this is a suuuuuper old recipe and in reading your comment, we realized we completely missed mentioning that the potatoes should be MOSTLY baked. As in, nearly done, but not completely (otherwise you will over-bake with the eggs). We just edited the recipe. We hope you enjoy! :)

  24. Loved the recipe. Thank you
    I found the best way to keep the yolk runny was to bake the potato fully and then follow the instructions for filling. i then just popped it in the microwave briefly and it cooked to perfection. You could pop some more cheese on after and flash grill to brown the top. I also fried some mushrooms with the bacon and added. 

  25. If doing this while camping, place each potato in its own alfoil/silver wrap,, once partly cooked unravel from foil add fillings of your choice,,,, spring onion n muchroom are a great adition,,,, then put top lid back on and rewrap, insuring u remember where the ‘top’ is and back on semi coals… 3-5mins for runny egg, 6-8mins for hard egg, pending on coal heat?.

    • Thanks for sharing this tip with us Bernadette! Would certainly be fun to try while camping! :)

  26. This looks and sounds awesome! I totally will try it but it was on a page for 25 BEST CAMPFIRE RECIPES….?? Am I missing something? Directions say BAKE at 350 degrees….

    • That’s so strange Ashley — these are definitely baked! We hope you enjoy them! :)

  27. so what do you do with the potatoes you scoop out?

    read your recipes before you post them!

    • Mike, it’s totally up to you. You can save the potato bits that you scoop out (you can re-heat them later and add toppings), or you could discard them.

  28. I made it without reading anyone’s comments. I made some exactly like your recipe and a few with green onions. I loved the flavour the green onion gave it. Like you suggest, I’d add the spices we like here, which would be a small sprinkle of onion salt and/or garlic salt if not putting the green onions in, as my son won’t eat anything green. lol Thanks for the great recipe. Oh and it was our supper by the way, as nobody was very hungry. All four us enjoyed them.

    • Thanks for sharing with us — we’re so glad you and your family enjoyed these! :)

  29. I also used the tops to make potato skins along side of the potatoes. So they didn’t get wasted and I will fry up the insides tomorror for breakfast.

  30. Just saw this. With the Instant Pot craze still going strong, I think this recipe could be converted to the IP very easily and would cut the prep time in half. I’m thinking putting the potatoes in the IP for 10 minutes,manual, high,quick release. Maybe wrap the potatoes in foil first. Then, follow the recipe and put back in the IP for 1-1/2 minutes, quick release. Anyone else have suggestions on this?

  31. what temperature should we prebake the potatoes and for how long?

    • Hi there! We’d recommend 30 minutes at 350. We hope this helps and that you enjoy the recipe!

  32. What a great idea. My family loves eggs, bacon, and hashbrowns for breakfast and I love potato skins! I can’t wait to surprise them with this cute all-in-one! Great photos, too.

  33. what if you don’t Serve it immediately

    • We would suggest serving these immediately (or as soon as you can) — they don’t hold up very well as leftovers.

  34. SVP en français Merci beaucoup

    • Wow! This looks yummy too. I came across another variation of this years ago, with scrambled eggs. I add my bacon, cheese and spinach, eggs, and scooped out potatoes into a bowl, a splash of milk, tablespoon of sour cream (per potato) all my seasonings, scrambled it all up and poured it into the potatoes bowl(s) and topped with extra cheese. It came out fluffy and moist (egg is fully cooked) and it

      was delish. Tonight I am going to try this version, as we like our eggs sunny side up too, I wont hollow the bowls out to thin because we love the extra potato.
      Thank you for this post. :)

  35. Hi could u do the set without the butter in the potatoe? Thanks

    • Hi Deb! We think you would probably be fine to leave the butter out if you want.

  36. wow, great recipe.

  37. Wow , I am going to make this recipe tomorrow, can’t wait to taste it! Hope can get same result .

  38. I’d like to bake these over a campfire or in the coals. Any recommendations? Need to feed about 25 at a rustic campout.

    • Hi Pat! We haven’t tried this recipe over a campfire before, so that’s hard to say. We think it should work, we just aren’t able to provide any recommendations since we haven’t tried this ourselves. We’re sorry!

    • Try wrapping the pots with the filling in tin foil and puting it in the hot ash and coal and cover it up as well. Make sure it is not just coal because the heat will be too fierce.That will do the trick.

  39. What did you do with the potato that you scooped out? BTW Love this idea :-)

  40. It is very nice recipe we enjoy a lot i make this recipe many time according to me it’s include full meal it is very quick and easy.

  41. Is okay to pop the yolk? My family doesnt enjoy runny yolks?

  42. This potatoes are great stuffed like that but instead I used sweetpotatos and loved it.

  43. I’ve tried this, but with spinach and then another time with finely diced kale. All three variations of the same reciepe were great! Sprinkle with either lemon pepper or jalepeno juice, which will definitely give you a zing of an eye opener. And if the jalepeno juice is too spicy for you, just add fresh fruit on the side, and that should eliminate some of the zing from your mouth

  44. I loved your presentation of food.

  45. I made these with olive oil and salt on the out side, were supper good. I also added a bit beef, in the bottom like new your strip cut(laready cooked ) and ate a1 sauce with it they were bomb! Omg thank youu so much for this recipe totally worth the time!!!!!!!

  46. Anyone make these putting some of the potato back in first with egg on top?

  47. Wow! This looks yummy too. I came across another variation of this years ago, with scrambled eggs. I add my bacon, cheese and spinach, eggs, and scooped out potatoes into a bowl, a splash of milk, tablespoon of sour cream (per potato) all my seasonings, scrambled it all up and poured it into the potatoes bowl(s) and topped with extra cheese. It came out fluffy and moist (egg is fully cooked) and it

    was delish. Tonight I am going to try this version, as we like our eggs sunny side up too, I wont hollow the bowls out to thin because we love the extra potato.
    Thank you for this post. :)

  48. Wow! This looks yummy too. I came across another variation of this years ago, with scrambled eggs. I add my bacon, cheese and spinach, eggs, and scooped out potatoes into a bowl, a tablespoon of sour cream (per potato) all my seasonings, scrambled it all up and poured it into the potatoes bowl(s) and topped with extra cheese. It came out fluffy and moist (egg is fully cooked) and it
    was delish. Tonight I am going to try this version, as we like our eggs sunny side up too, I wont hollow the bowls out to thin because we love the extra potato.
    Thank you for this post. :)
    **Important Edit: Do Not add a splash of milk if adding sour cream.**

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  50. Not sure if the potatoes should have been steamed first before hollowing and filling, but they have been in the oven an hour now and still aren’t ready. They look good but my eyes are just making my stomach jealous.