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An Idaho Sunrise: Egg-Stuffed Baked Potatoes

5 from 25 votes
A fluffy baked potato full of your choice of add-ins, with an egg baked right inside. Makes a great breakfast or lunch!
Prep Time 5 minutes
Cook Time 20 minutes
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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

Serving: 1Idaho Sunrise, Calories: 474kcal, Carbohydrates: 68g, Protein: 20g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 197mg, Sodium: 289mg, Potassium: 1622mg, Fiber: 5g, Sugar: 3g, Vitamin A: 556IU, Vitamin C: 21mg, Calcium: 215mg, Iron: 4mg
Course: Breakfast and Brunch
Cuisine: Breakfast, Quick fix
Keyword: An Idaho Sunrise: Egg-Stuffed Baked Potatoes
Calories: 474kcal
Cost: $2.50
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