A few weeks ago a friend and I got talking about egg recipes (since she has chickens, and therefore fresh eggs in abundance!) She mentioned she had made egg stuffed potatoes and they sounded so super yummy. I love baked potatoes. There has been a phase during all three of my pregnancies where the only thing I want to eat is a big baked potato with sour cream, chives, and lots of black pepper. And I always scarf them down wishing they were also protein packed so I could feel somewhat justified in eating them so often. This is my answer! These are 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. You’ll need fully baked potatoes for this recipe. This is a great use for leftovers! You can bake them ahead of time, or right before you need them. Slice a layer right off the top like this:
and then take a spoon and gently scoop out the insides. You’ll want to leave a layer of potato in there so don’t go too crazy. Save those insides for another meal! You can make mashed potatoes (have you all tried the Mashed Roasted Garlic and Parmesan Potatoes in our book? One of my favorites) or toss them in Baked Potato Soup.
You certainly don’t have to do this next step, but I think it adds extra yuminess and flavor. Take a little melted butter and brush the inside of the potato all over. You could also just toss a little pat of butter in there, but I like to coat the whole thing. Sprinkle in a little salt and pepper as well.
Now add some cheese. You can be creative; cheddar is always a great pick, or go with something like Fontina, Gruyere, or Muenster.
Choose any fillings you like; think of an omelet or a quiche and what you would like in something like that. Cheddar and diced ham, or maybe sauteed mushrooms with Gruyere. Or you could go southwest with sauteed bell peppers and onions with pepperjack cheese. I’m going for a classic bacon and cheddar- can’t go wrong there.
Fill it up about 3/4 full, and then crack an egg right on top.
Sprinkle on a little more salt and pepper
and a few more toppings if you want. I’m doing more cheese and bacon and some green onions.
and pop the potatoes in the oven and bake for about 15-20 minutes.
Now, even if you generally don’t like your eggs cooked over easy, you’ll want to keep them pretty soft in this recipe. The eggs will blend in with the cheese and butter and create all kinds of flavor, but what you don’t want is a yummy baked potato with a hard boiled egg inside! It’s helpful to not load the very top of your potatoes with so many toppings that you can’t see the egg. The only way to really know how it’s cooked is to keep an eye on it and touch it for softness after about 20 minutes.
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I actually left mine in the oven about 2 minutes too long. I blame my 1 year old who decided to unroll an entire roll of toilet paper in the toilet and try to flush it right as my timer was going off. Grgh… but at least they are still soft in this picture; I wouldn’t cook them any longer than this, and preferably a little less. They’ll taste best when the yolks are at least soft, and best when they’re just a little runny (and that’s coming from a girl who doesn’t eat runny eggs!)
I think the best thing about this recipe is that it’s totally appropriate for breakfast, brunch, lunch, or dinner. If you want to round it out a bit, serve it with a side of fresh fruit for breakfast or brunch and a simple green salad with lunch or dinner.
When I was looking at recipes like this around the web, most of them are traced back to The Village Cook, who mentioned she got the recipe from her mother and that it was based on 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!
Egg-Stuffed Baked Potatoes
Recipe inspired by The Village Cook
Ingredients
baked potatoes, slightly cooled
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 degrees.
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.
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Questions & Reviews
Muss die Kartoffel 2x gebacken werden? Und wie lange vor dem aushöhlen?
Do you must cook the portato bevor you fill it? And how long?
Yes, you need a baked potato. I bake mine at 400 degrees F for about an hour, or until they can be easily pierced with a fork.
How much of this can be done the night before? (sorry if you have already answered this in the comments…but I didn’t see anything!)
You could bake your potatoes ahead of time, but you’d probably want to warm them up a little before baking them again so they get nice and hot by the time the egg is done.
Made this today, absolutely delicious!!!!! Cooked 10 minutes longer than suggested and worked perfectly. Added cheddar and finely chopped broccoli I and asparagus. Thanks for sharing!!!
Next time I go out with the Scouts (Canadian) I’m going to do this in my dutch oven. But I’ll toast my skins up a bit over some coals.
I made these tonight for a light dinner using leftover salt-baked potatoes. YUM. My husband loves runny eggs so I made his as the recipe states but I really dislike runny eggs so I scrambled mine. It took about 15 minutes longer to bake before the eggs were cooked but not overcooked. I used a fork to allow the scrambled egg to spread through the fillings (I used cheddar and steamed broccoli) before baking. The end result was like a soft omelette inside. It worked really well with the soft potato.
I scooped some potato out of the tops and covered those with cheddar and broccoli and baked those as well. Yummy potato skins 🙂
Also make sure your potToe is large enough.
I had runny whites also and had to cook about 30-40 min. I think the problem was cold potatoes out of the fridge. Next time I will re heat the potatoe (with butter) before adding the other ingredients.
After reading comments about the egg white remaining runny, I was wondering if poaching the egg before adding it to the top would help. I think I will try it that way and see what happens.
i just can’t do runny or soft yolk eggs. i’m thinking this would be just as awesome if you mixed up the egg so it was more like scrambled or an omelet. i will try this but not with a runny yolk. thanks for sharing!!!!!
I made these for breakfast today, they were delicious. Brushing the inside with butter, a must. Next time I am going to bake the potatoes ahead of time. We put a little salsa on them it was good. Going to try it with green chilies in them next time. My daughters do not like their eyes sunnyside up but really loved this, the eggs were not real runny.
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.
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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?
Baked potatoes are one of the ingredients how long do I have to bake them for before I put the rest of the ingredients in! Do I have to bake them?
Can you make these with scrambled eggs? The egg would most likely saturate the filings, but I wonder if it would cook all the way through…what do you think?
OMG!. THESE WERE WONDERFUL. I FOLLOWED YOUR DIRECTIONS TO THE LETTER EXCEPT THE BUTTER ON THE INSIDE I SPRAYED WITH CANOLA OIL. I HAD TO BACK THEM A LITTLE LONG THAN YOU SAID BUT I KEPT MY EYE ON THEM SO I DID NOT OVER COOK THEM. WE HAD THEM FOR LUNCH AND THEY WERE GREAT. MY HUSBAND IS GIVING ME IDEALS FOR THE NEXT BATCH WE MAKE…SAUSAGE ON THE BOTTOM INSTEAD OF BACON, MORE VEGGIES. I MADE A BATCH OF 15 AND WILL BE FREEZING THE REST FOR QUICK MEALS TO COME. THANKS FOR SHARING THIS RECIPE IT IS 100% A HIT HERE. WE ARE ALSO GOING TO BE MAKING YOUR BAKED POTATO SOUP THIS AFTERNOON WITH THE INSIDES OF THOSE POTATOES. AFTER THE ZUCCHINI BREAD IS DONE. CHARLOTTE
could u tell me how much time do u bake the potatoes before starting the whole procedure with rhe eggs? loved the recipe!
@KATERINA, JUST BAKE THEM LIKE YOU WOULD A NORMAL BAKED POTATO. THEN SCOOP THEM OUT. TIME WILL BE DIFFERENT DEPENDING ON THE SIZE AND TYPE OF POTATOES.
LOVE this idea and can’t wait to try, Once we try and I am sure we will LOVE is it ok with you if we share on our blog and link back to your original?
I made this for breakfast today for myself and my other half! We both enjoyed it! I’m going to share this with my mom who owns a Cafe! Thank you
These look so good! Can’t believe I never thought of putting the egg right in the potato! Thanks so much for sharing!
Just made this for breakfast today, amazing!!!!
Absolutely delicious! But you’ve really got to nail that perfect amount of potato that you leave in there or it’ll be undercooked. Anyone have any idea?
omg!!! This sounds heavenly!!