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
Do you have a general method for oven baking your potatoes? I am lazy and always microwave them but the insides are definitely better when actually baked! Thanks in advance
I prick them once with a fork and place then directly on the oven rack (no foil). For extra crispy skin, I rub them with a light coat of vegetable oil before cooking. Bake at 375 for 45-60 minutes. I just check them with a knife and take them out when I can tell they’re super soft inside. Better to overbake a little, than underbake!
Um, yum! Gonna try this tomorrow morning as I revel in my 5 day weekend.
Also wondering about using scrambled egg. Thoughts?
WOW!! I seriously cannot wait to try these! I’m always looking for good protein-filled breakfast ideas, and oddly enough, my husband told me last night that I don’t make twice-baked potatoes nearly often enough. This might be the best of both worlds for me! I’ll just be sure potatoes and bacon are on my shopping list this week…
This sounds seriously delicious! I’m wondering if this would be good with a sweet potato? I just may have to try it out since I have a lot of them around from a friends garden.
Hmmm, maybe? Lol, I’ve never done eggs with sweet potatoes, but it could be good!
We have stuffed baked potato night almost weekly here. This will be a great new twist on our same old, same old:)
I went on over to the Baked Potato soup recipe and would love to try that with the leftover potato insides. My husband has a wheat allergy, can I use brown rice flour or cornstarch or ??? Would appreciate your thoughts on that.
Have a great day.
Instead of using any flour or other things to thicken up potato soups I use instant potato flakes. That way it is still potatoes so no change in the flavor.I also use them when I get a little carried away with the pickle juice in potato salad, it thickens them right up and nobody is the wiser.
ok this comment isnt about idaho sunrise, but februarys recipe on your calendar. holy delicious! i cut the recipe in half and made it in small 4-inch springform pans. it was a perfect valentines day treat!
So glad you liked that one Sandee! I haven’t made it since I photographed it for the calendar and it was sooo good!
Every time my daughter walks into the den and sees that photo, she mopes. I haven’t made it for her yet. Guess I’d better get on it!
Do you think scrambling the egg beforehand would be ok? Adjust the cooking time?
Great idea! I cant wait to try it. Baked potatoes are on the menu for tonight, I will just add a few more to the oven and get all ready for a yummy breakfast tomorrow!
Oh yum! Just this morning I was thinking that I need some baked egg recipes so I don’t have to scrub my stainless steel skillet every time I make scrambled eggs. Amazing timing!!!
This looks so delicious! What a great idea, can’t wait to try it.