Breakfast Baked Potatoes is a simple, six-ingredient dairy free recipe that’s great for breakfast or lunch. In fact, why not try this on those days when you need to add some protein to dinner! Egg baked in a hollowed out potato and sprinkled with bacon bits and chives is good eating anytime!
The inspiration for this dish came from a back issue of an Alive magazine, a Canadian health and wellness publication. I had torn out the recipe for Egg Baked in Potato and saved it for years, so I have no idea about the date. The bacon was my idea. They suggested garnishing with a dollop of yogurt, so you could try that, too, if you wish.
I struggled with what to call this dish. Breakfast Baked Potatoes, twice-baked potatoes, baked potatoes with egg inside, egg-stuffed potatoes, bowls, boats – what would you call them?
Apparently, this breakfast is also known as Idaho Sunrise. Maybe I’ll be able to have them in Idaho someday!
How Do You Make Breakfast Potatoes from Scratch?
How to bake a potato
This method of baking a potato is so easy! There’s no foil, and there’s no rubbing with oil required. Simply scrub your potatoes. (Scrub them well, if you’ll be eating the skins.) Poke a hole or two in each one. Set them on the rack of the preheated oven, set the timer, and forget about them for awhile. Large potatoes can take up to an hour to cook right through.
Once the potatoes have baked, slice about 1/4 of the potato off the top.
Remove about 3/4 of the cooked potato leaving a shell. Scoop out all of the pulp from the top that was cut off, too.
Sprinkle salt and pepper inside scooped out shells.
Break an egg into each potato shell.
Return to the oven to bake the eggs.
Meanwhile, sprinkle more salt and pepper onto the scooped out potato pulp.
Fry chopped onion in bacon fat.
Mix the seasoned potato pulp with the onion and press over bottom of pan like a big pancake. Cook on both sides.
To serve, arrange a potato “boat” on a piece of the “pancake.” Garnish with bacon and chives.
Other Special Breakfast Recipes
- Quinoa Breakfast Bowl with Sweet Potatoes and Sausage
- Omelette Muffins
- Easy Warm Spinach Salad with Egg
- Baked Overnight Oats (with berries)
Baked Potato Eggs
- 4 large baking potatoes
- 1/2 teaspoon fine sea salt divided
- 1/8 teaspoon ground black pepper
- 4 large eggs
- 1/4 cup cooking onion finely chopped
- 1 slice bacon cooked and chopped
- 1 tablespoon chopped chives fresh or dried
- Preheat oven to 425°F. Scrub the potatoes well, poke a hole or two in each, and set them directly on the oven rack. Bake until they test soft in the centre when poked with a knife or skewer, about 1 hour.
- Reduce heat to 400°F.
- Slice the top 1/4 off of each potato. Remove 3/4 of the cooked potato from the inside of each one. Also, scoop away the potato pulp from the top that was sliced off, and use that, too. Sprinkle the salt and pepper, half on the inside of the shells and the rest on the removed centre potato. Mash the removed, cooked potato, salt, and pepper with a fork.
- Break an egg into each potato shell. Bake on a cookie sheet until the egg whites are set, about 15 to 20 minutes.
- Meanwhile, heat a nonstick skillet over medium heat. (I use a cast iron one.) Cook the bacon, if this hasn't already been done. Remove it from the pan but leave the fat. Press the spatula into the oil remaining in the pan to coat the back of it. Add the onions and cook until transparent, about 3 minutes.
- Increase the heat to medium-high, add the potato pulp, and stir it with the onion. Press the back of the oiled spatula on the potato mixture to flatten it into a pancake. Cook 3 – 5 minutes on each side until golden brown. Don't worry if it breaks during flipping. You'l be dividing it up into servings anyway.
- To serve, slide a piece of the potato "pancake" onto each plate. Arrange a potato "boat" onto each one. Sprinkle with chopped bacon and chives.