An Idaho Sunrise: Egg-Stuffed Baked Potatoes

egg stuffed potatoesA 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:

sliced baked potatoesand 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.

scooped and mashed baked potatoesYou 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.

mleted butter brushed inside baked potatoes Now add some cheese.  You can be creative; cheddar is always a great pick, or go with something like Fontina, Gruyere, or Muenster.

shredded cheese inside baked potatoesChoose 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.

bacon and shredded cheese inside baked potatoesFill it up about 3/4 full, and then crack an egg right on top.

egg on top of cheese and bacon in potatoesSprinkle on a little more salt and pepper

salt and pepper egg stuffed baked potatoand a few more toppings if you want.  I’m doing more cheese and bacon and some green onions.

potatoes before bakingand pop the potatoes in the oven and bake for about 15-20 minutes.

egg stuffed baked potato on plate

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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Egg-Stuffed Baked Potatoes from Our Best BitesI 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!)

cut stuffed baked potato served on plateI 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!

 

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146 comments

  1. Just saw this recipe which was shared by The Root Cellar’s Garden on FB and decided to try it out for lunch. It was totally yummy although my 3 year old opted to just eat the salad instead 🙂 This isn’t a recipe I would have come up with on my own but it’s really tasty and I can see myself making it often for lunch!

  2. Oh, I’m so glad I decided to check my spam mailbox tonight. For some weird reason this post went there and I would have missed it! This looks delicious and would be easy enough to prepare mostly the night before and just add the egg and cook in the morning. As another Idaho girl, I’m pinning this right now so we can have it for breakfast or dinner next week.

  3. Hmmm – I love potatoes and I love eggs and I was raised on a farm in Idaho, but these don’t look a bit appealing. Something about the raw egg on top of a baked potato just turns my stomach even though I know it will be cooked before it’s eaten.

  4. We loved this for breakfast this morning! You are a genius! I didn’t realize how frugal this meal would be. For 5 potatoes, I used 2 slices of bacon, 2 or 3 oz of cheese, and just 1 mushroom! Everybody got to have theirs topped with only the nibbles that pleased them. I topped mine with a tiny bit of sour cream, and it was phenomenal. This is being added permanently to my vacation menus.

  5. I made these last night. They were a hit with the entire family. Ours were fairly set all the way through in order to get the whites set. Any tricks to keep the yolks soft, even runny, without the whites being runny, too?

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