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 don’t see that anyone has commented about the scrambled egg option. I love the sunnyside up, but my husband won’t eat them! Has someone tried them scrambled?
I personally don’t think scrambled eggs would taste very good here, but you could if you want! You’d want to really undercook them though, or not cook them at all after they go in the potato or they’ll end up overcooked.
Yum, thanks for the idea! I made it this morning and used “Bac-Uns” for a vegetarian version. Will make it again.
How can I post this to Facebook??
This is SUCH a great idea!! I typically do not like baked potatoes because they are BLAND. But, I would SO go for this. How perfect and UNIQUE. 🙂 Not to mention, your blog is ADORABLE. I love the design sooooo much!
I love making breakfast for supper! This will be a nice easy supper on nights I am late getting home from work and too tired to cook a big meal. Thanks for the great recipe! 🙂
OMG this makes me so hungry…added to my bookmarks and going to try this for breakfast soon. Thanks for posting!
I made these over Christmas when my boys were home. They were delicious, fun, and a nice breakfast. Thanks so much for the idea.
we love these. I have made them a few times now. quick and easy and delicious!!
We do this but with sausage meat and call them Sausage breakfast boats..they are GRRRReat.
So, I followed the directions to the T, but after 20 minutes, the whites on my eggs were totally soupy still, but the yolks were done. I left it in for a few more minutes until the egg whites weren’t totally liquid, but the yolks were cooked through hard. =( The concept is so great I’d be willing to try it again… do you have any tips or ideas about what might have happened?