I love baked potatoes. I love them even more when they’re combined with protein and have some real staying power. These Idaho Sunrise Egg-Stuffed Baked Potatoes are my perfect answer: hollowed out baked potatoes filled with cheese and toppings with an egg cracked right in there. It kind of all cooks together like a yummy omelet. Think of it like hash browns and eggs all in one portioned edible container. This is a fabulous meal for one, or for a whole crew.
When I was looking at recipes like this around the web, most of them are traced back to a recipe from “The Supper Book” by Marion Cunningham. She referred to it as an “Idaho Sunrise” and, as an Idaho girl myself, I can’t help but love that!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Baked Potatoes – Any kind will work, but I prefer russet potatoes as they bake up nice and fluffy.
- Butter – Always use real butter if you can!
- Kosher salt and black pepper
- Shredded cheese – Cheddar, gruyere, fintina, pepper jack, or whatever you like!
- Eggs
- Additional filling of your choice – Sautéed veggies, bacon, sausage, ham, etc.
How to Make An Idaho Sunrise
- Start with your baked potatoes. You can do these in the oven or microwave, just be sure they are cooked through and soft. Slice the top off of each potato and scoop the insides into a mixing bowl. You want to leave a layer of potato in there, so don’t go too crazy. Save those insides for mashed potatoes or use them in a Baked Potato Soup.
- You don’t have to do this next step, but I like to brush the insides with a little melted butter at this point. Sprinkle with a little salt and pepper as well.
- Next add some cheese and any fillings you’d like and fill up to about 3/4 full.
- Crack an egg right in there, sprinkle with salt and pepper again, and a sprinkle of additional toppings, if desired.
- Pop those in the oven for about 15-20 minutes, until the egg is soft cooked and cooked to your liking. I recommend not cooking it completely through, otherwise you’ll just have a hard boiled egg inside a potato! Even if you don’t like “runny” yolks, aim for a soft cooked yolk for best results.
Storing and Other Tips
- Store any leftovers in an airtight container and enjoy within 2-3 days for best results.
- Make sure you pierce your potato skins before baking or microwaving! This allows steam to escape, giving you nice, fluffy baked potato inside.
- A note on cooking time: There are a lot of variables here. The size and temperature of your baked potato, the type and amount of extra add-ins you add, the size and temperature of your egg, and your individual oven will all affect the overall baking time. If your egg is still see-through after 20, or even 30 minutes, just keep it in the oven until it sets up!
Frequently Asked Questions
You can definitely bake your potatoes ahead of time, and even scoop them out. When ready to bake, assemble as outlined in the the recipe and bake.
Is any breakfast only for breakfast? I eat breakfast foods any time of day. These would be great for brunch, or even alongside a steak for dinner!
Yep. Skip the meat and load it up with your favorite veggies and cheese.
We have had readers report this is delicious with a sweet potato! Southwestern flavors pair especially well with sweet potato.
An Idaho Sunrise: Egg-Stuffed Baked Potatoes
Ingredients
- baked potatoes slightly cooled, or leftover from a previous meal
- melted butter
- kosher salt and black pepper
- shredded cheese cheddar, gruyere, fontina, pepperjack, or other of your choice
- eggs
- additional fillings of your choice: sauteed vegetables bacon or ham, etc.
Instructions
- Preheat oven to 350℉.
- Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.
- Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.). Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.
- Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.
Notes
- Store any leftovers in an airtight container and enjoy within 2-3 days for best results.
- Make sure you pierce your potato skins before baking or microwaving! This allows steam to escape, giving you nice, fluffy baked potato inside.
- A note on cooking time: There are a lot of variables here. The size and temperature of your baked potato, the type and amount of extra add-ins you add, the size and temperature of your egg, and your individual oven will all affect the overall baking time. If your egg is still see-through after 20, or even 30 minutes, just keep it in the oven until it sets up!
To Cook Potatoes
Oven
Pierce clean potatoes several times with a fork. Rub with oil and bake directly on oven rack at 400°F for about an hour, or until tender when pierced with a fork. Allow to cool for a few minutes before slicing and scooping out insides.Microwave
Pierce clean potato several times with a fork. Place on a microwave-safe plate and microwave on high for 8-10 minutes, flipping halfway through. Test for doneness with a knife. Allow to cool for a few minutes before slicing and scooping out insides.Nutrition
Questions & Reviews
Just made these tonight for wifey and I! Fantastic! Will be so good on a cold winters night! Thanks for the recipe.
Oh my! I got home late last night and all I could think about was a baked potato with an over easy egg on top. I googled it, and found this recipe. I made it, but put the cheese and toppings on top, because I forgot to put them INSIDE the egg. Worked well. This is SOOO good! I will for sure be making this many times for a quick dinner! Thanks!
I have these in the oven right now and I am NERVOUS! First, I Do Not like runny eggs. Hubs does, and the assurance that you like this recipe despite not liking runny eggs sold me. Second, the comments about the yolk cooking before the whites have me a little antsy, since I did bake my potatoes earlier today. They’ve just been sitting warm on the stove though, not cold in the fridge, so hopefully that’s not a problem. My biggest fear is that, as a person who has NEVER cooked runny eggs, that my cook time will be off and ruin them. This seems pretty time-sensitive. Fingers crossed! If it’s a success, it’s definitely something easy that my family will love!
Mine have been baking at 350 for 30 minutes and the whites of the eggs are still runny. I even preheated the oven! Help 🙁
Sometimes that just happens- it’s weird! Just keep ’em cooking or switch on the broiler maybe?
How long and what degree do you leave in the potato the first time you back it, before uyou scrape off the top?
I bake my potatoes for about an hour at 400.
it was amazing
OMG this looks awesome ! I think I am going to try, but use : shredded mozzarella cheese – then sauteed green onions and mushrooms and green peppers – then add shredded cooked chicken – crack the egg on top – and top with more cheese, salt, pepper and a little mixture of italian seasonings – this would make it a dinner type meal with the chicken – can’t wait to make this tonight – its a dish I can do for one – my 18 year old son just left and was sworn into the Marines, so for first time by myself in 34 years – this is perfect because I can change and make it different any night just by changing the ingredients.
does it always have to be a microwave oven or can i also use an oven toaster?
Danke für dieses wunderbare Rezept. Es ist wirklich großartig und meine Familie war begeistert!
Herzliche Grüße aus Deutschland
I’ve got mine in the oven as we speak 🙂