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
I didn’t read all the posts so don’t know if someone already mentioned this, but if you butter or use olive oil on the skin and throw them in the toaster oven for a bit, skin side up, you’ll get a crispier skin! Of course, that’s before you fill them. Yummy!
@LAURA HALL, I TOOK MY CANOLA SPRAY AND SPRAYED INSIDE AND OUTSIDE OF THE POTATOES WHILE THEY WERE ON THE COOKING SHEET….WHICH GAVE ME A LITTLE CRISP TO MY SKINS WITHOUT THE EXTRA STEEP. BUT GREAT IDEA FOR THOSE THAT LIKE CRISPY SKINS.
Made these tonight and at 15 minutes the whites were not cooking. Microwaved them for 30 seconds and perfect. Delicious. Definitely will have these at my next brunch.
@LISA, I HAD THE SAME PROBLEM SO I JUST STUCK THEM BACK IN THE OVEN AND WATCHED CLOSELY TIL THEY WERE DONE. THEY CAME OUT FINE…BUT NEVER THOUGHT OF PUTTING THEM IN THE MICRO WAVE. THANKS
Clarisa: You can microwave the potatoes for about 3 minutes each and that will shorten the time to bake them in the oven to get the results you want.
Just so ya know, I stumbled upon this recipe on Pinterest. Have it in the oven right now only I put a Red Flannel Hash type mixture in it; potato chunks, cubed beets, some home-smoked pork shoulder, red onion. I’m hungry right now and typing it out makes me even hungrier. Later in the fall after the pigs are slaughtered and we have our own bacon and ham, won’t this be good on a cold night. Bon appetite!
Has anyone tried these over a fire/grill? I’m going camping this weekend, and these would be great! However, not sure about the logistics with the egg and open flame….Maybe wrapped in foil? Thoughts?
Yup, wrap in foil. That will work.
I WOULD FOIL THEM OPENING ON THE BOTTOM TO KEEP THE EGG IN THE POTATO….BUT A GREAT IDEA FOR SUMMER. THANKS
Hello!!
I found your site by chance because I get a newletter/blog from “Recipe For A Simple Life.” They did a “Menu Plan Monday” and the Egg Stuffed Baked Potatoes was on the menu. I’m glad I clicked my link because it brought me to this interesting recipe and then I discovered many more!! Myself and my older son are picky eaters but I found several recipes on this site that I can’t wait to try. Oh, did I also mention that I don’t like to cook…at all? I tell everyone I cook to survive…well, your website may have me looking for a new “motto.”
Thank you again!!
A Former Hater of Cooking!!
What time should I be there for brunch? I’ll bring the Mimosas and my very own fork/knife/spoon/plate….
What a tasty treat!
CHEERS, CC
Do you think these could be frozen ahead of time?
@KELSEY, I BAKED UP A BUNCH OF THEM TODAY AND PLAN ON FREEZING THE LEFT OVERS. HOPE IT WORKS……
Yes!! This breakfast has everything and it’s so clean and compact! I can definitely do without the 3-4 dirty pans and 12″ plate sprawl. Oh yeah, and it looks unbelievably good..haha. Thank you!
I made these tonight and my family liked them. I cooked them at least 30 minutes trying to get the whites to firm up. Then I realized that with the butter and oil from the toppings, things were going to stay loose even after the whites were cooked. Maybe that’s the same problem others were having. Anyway, my yolks were still fairly soft, but now that I realize the whites were actually cooked earlier than I realized I would cook for less time to keep my yolks a little more runny. And I think I might top it with a chopped avocado after it comes out of the oven. 🙂
Ok, after attempting to bake something else tonight I realized that my oven is on the frits and that’s why the cooking time was off for me. Dang, I really hope I can figure out what’s wrong.