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.
Pin It
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.
Also, listen up! We get a lot of requests for autographed copies of our book, which are hard to come by since Kate and I live thousands of miles apart! But you have an opportunity to snag a copy of our book and have it autographed by the two of us, and most importantly support a really great cause. This on-line auction just opened up and there are some really great items in there! And because it’s just opened you can start the bidding and maybe get some amazing deals too! Here’s the link to the autographed book, but make sure to check out all of the other options too. We also get tons of emails inquiring about our amazing blog designer. Check out her listing for a custom web design! If you or anyone you know is looking into a new look for a website, Susie from Zee Studio is amazing. So go check it out!
Questions & Reviews
i loovvee it delicious egg stuffed baked potatoes
I made these, they were delish! I used bacon, cheddar and sauteed onions. My only suggestion is to wrap the outside of the potato in foil so it stays soft.
I just made these, and cooked them a full 35 minutes at 350 and the whites were still completely liquid when I cut into my dinner. They’re fairly small eggs, too. Maybe your oven runs hot? Currently trying to salvage dinner in a skillet.
Weird! I would turn on the broiler maybe, so the top gets cooked.
I have this in my oven as I type. I had to use smaller potatoes and had to remove some of the egg whites to make everything fit. Really looking forward to it!
I made them – delicious!
Wonder if you could do this in the microwave
I want to try this out on guests at our up north cabin. Ilike things I can make ahead when Ihave company!
Hey there, I’m really excited to make this, however oven temps are missing for when you cooked the potato and then the temp for when you put them back in with topping/eggs. Would appreciate your help!! I’ve already cooked the potatoes, just need the temp for cooking the eggs, thank you!!!
I’ve had this Pinned for awhile and finally made for breakfast this morning. So good and filling on this cold winter day! Thanks.
Little to complex with the story and lack of direction on the actual dish at hand!
I was able to scratch my head, read between the story and figure it out on my own . However,
There are a lot of not so kitchen savvy peops looking for simple, wholesome dishes. This IS ONE!
Ours have been in the oven for over 30 minutes and the whites are still runny. My oven temp is correct, because I bake in it all the time with perfect results. I think I’ll try at a higher temp next time, or just plan on it taking longer.
Thanks for this wonderful recipe. Love to make this for my kids
Kosher salt and pepper + BACON?
We’re not Jewish, we don’t keep kosher. We use kosher salt for its culinary properties, not its religious ones.
Just made these tonight for wifey and I! Fantastic! Will be so good on a cold winters night! Thanks for the recipe.
Oh my! I got home late last night and all I could think about was a baked potato with an over easy egg on top. I googled it, and found this recipe. I made it, but put the cheese and toppings on top, because I forgot to put them INSIDE the egg. Worked well. This is SOOO good! I will for sure be making this many times for a quick dinner! Thanks!
I have these in the oven right now and I am NERVOUS! First, I Do Not like runny eggs. Hubs does, and the assurance that you like this recipe despite not liking runny eggs sold me. Second, the comments about the yolk cooking before the whites have me a little antsy, since I did bake my potatoes earlier today. They’ve just been sitting warm on the stove though, not cold in the fridge, so hopefully that’s not a problem. My biggest fear is that, as a person who has NEVER cooked runny eggs, that my cook time will be off and ruin them. This seems pretty time-sensitive. Fingers crossed! If it’s a success, it’s definitely something easy that my family will love!
Mine have been baking at 350 for 30 minutes and the whites of the eggs are still runny. I even preheated the oven! Help 🙁
Sometimes that just happens- it’s weird! Just keep ’em cooking or switch on the broiler maybe?
How long and what degree do you leave in the potato the first time you back it, before uyou scrape off the top?
I bake my potatoes for about an hour at 400.
it was amazing
OMG this looks awesome ! I think I am going to try, but use : shredded mozzarella cheese – then sauteed green onions and mushrooms and green peppers – then add shredded cooked chicken – crack the egg on top – and top with more cheese, salt, pepper and a little mixture of italian seasonings – this would make it a dinner type meal with the chicken – can’t wait to make this tonight – its a dish I can do for one – my 18 year old son just left and was sworn into the Marines, so for first time by myself in 34 years – this is perfect because I can change and make it different any night just by changing the ingredients.
does it always have to be a microwave oven or can i also use an oven toaster?
Danke für dieses wunderbare Rezept. Es ist wirklich großartig und meine Familie war begeistert!
Herzliche Grüße aus Deutschland
I’ve got mine in the oven as we speak 🙂