Baked Idaho Potato Breakfast Bowl with Eggs and Bacon
A hearty breakfast that transforms a baked potato into an edible bowl filled with eggs, crispy bacon, and melted cheese. The potato is hollowed out to create space for the filling, then baked until the egg whites are set while keeping the yolks creamy. Perfect for weekend brunch or when you want a filling breakfast that combines comfort food favorites. This recipe makes excellent use of leftover baked potatoes and can be customized with your favorite breakfast toppings.
Ingredients
- 1 large Idaho potato, baked
- 1 tablespoon butter
- 2 eggs
- 2 strips bacon, cooked and diced
- 2 tablespoons shredded cheese
- 1 tablespoon parsley, chopped
- salt(optional)
- pepper(optional)
Instructions
- 1
Preheat oven to 350°F and wash potato, then pierce 2-3 times with fork or sharp knife and bake until tender when pierced with fork
- 2
Lay baked potato on its side and carefully cut off top third with knife
- 3
Hollow out middle of potato with spoon to create bowl shape, leaving walls as thick or thin as desired
- 4
Place butter in middle of potato bowl
- 5
Gently break egg into potato bowl, being careful not to break yolk
- 6
Top with diced bacon, shredded cheese, and chopped parsley, then season with salt and pepper to taste
- 7
Bake until egg whites are set
- 8
Serve immediately with optional sour cream and pico de gallo
Tips
Leave more space when hollowing the potato to accommodate larger eggs or extra toppings
Pre-cook the potato the night before to save time on busy mornings
Watch carefully during final baking to achieve your preferred egg doneness
Good to Know
Refrigerate leftovers up to 2 days, though egg texture will change upon reheating
Bake and hollow potato up to 1 day ahead, store covered in refrigerator
Serve immediately while eggs are hot and cheese is melted
Common Mistakes
Pierce potato before baking to prevent bursting
Don't overhallow the potato or walls may collapse during baking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use other types of potatoes?
Yes, but Idaho potatoes work best due to their size and fluffy texture when baked.
What if my egg whites cook too quickly?
Cover loosely with foil and reduce oven temperature slightly to prevent overcooking while yolk sets.
How long will this keep in the refrigerator?
Best eaten fresh, but leftovers keep 1-2 days refrigerated though egg texture changes when reheated.